20-Minute Tuscan Chicken with Penne Pasta
You can never have too many main course recipes, so give 20-Minute Tuscan Chicken with Penne Pastan a try. This recipe makes 8 servings with 541 calories, 33g of protein, and 18g of fat each. For $2.26 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 234 people have tried and liked this recipe. A mixture of penne pasta, onion, dried basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Gal on a Mission. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, you might also like recipes such as Creamy Tuscan Pasta Sauce {Quick 20-Minute Dinner}, Tuscan Italian Chicken with Penne & Broccoli, and 30 Minute Tuscan Chicken Marsala.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
2 (14.5 ounces) cans diced tomatoes
2 cups chicken stock
½ teaspoon dried basil
¼ teaspoon dried thyme
3 tablespoons all-purpose flour
fresh basil, to garnish
2 cups frozen spinach
4 garlic cloves, minced
½ cup fat-free half & half*
1 tablespoon olive oil
½ onion or 1 tablespoon onion powder
1 teaspoon dried oregano
parmesan cheese, to garnish
16 ounce box penne pasta
¼ teaspoon pepper
2 cups rotisserie chicken
½ teaspoon salt
diced tomatoes, to garnish
Equipment:
dutch oven
whisk
bowl
Cooking instruction summary:
Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.Allow the sauce to simmer until the pasta is al dente, about 12 minutes.Drain the pasta, add the pasta to the sauce and stir.Garnish with diced tomatoes, fresh basil, and parmesan cheese.
Step by step:
1. Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
2. Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir.
3. Add the chicken and stir.In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
4. Drain the pasta, add the pasta to the sauce and stir.
5. Garnish with diced tomatoes, fresh basil, and parmesan cheese.
Nutrition Information:
covered percent of daily need
