Tuscan Chicken Pasta

Just in case you don’t have enough pasta in your life, here’s some more for you!

It is perfection. 

I just can’t get enough carbs. It is a problem, but as you can see I am working on it!

What you need,

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2-4 boneless skinless chicken breasts, pounded thin

¾ cup all-purpose flour

½ tsp. salt

¼ tsp. pepper

½ tsp. dried basil

½ tsp. dried oregano

2 tbsp. extra virgin olive oil, divided

4 cloves garlic, minced

1 red bell pepper, diced

6 oz. fresh baby spinach

½ cup low sodium chicken broth

½ cup heavy cream

1 cup 1% milk

2 tsp. cornstarch

1 cup freshly grated Parmesan cheese

¼ cup fresh basil leaves, chopped

1 lb. box of linguine or fettuccine noodles

Salt and Pepper to taste

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Pat the chicken dry with a paper towel. In a shallow dish, stir together the flour, salt, pepper, basil and oregano.

Dredge the chicken pieces in the flour, shake to remove any excess. Cook in the skillet for 3-4 minutes per side until brown and crisp and cooked through. Remove the cooked chicken to a plate and cover with foil to keep warm.

Meanwhile cook the pasta according to the package directions, drain and set aside.

Add the second tablespoon of oil to the pan and heat over medium high heat. Add the red pepper and cook for 2-3 minutes until tender. Add the garlic and cook for 1 minute until fragrant. Add the chicken broth and cook for 2 minutes until it has reduced a little.

Add the spinach and cook until it begins to wilt, about 2 minutes.

Stir together the cream, milk and cornstarch. Add to the pan and let it simmer over medium heat until thickened.

Add the cooked pasta to the sauce and toss to coat. Add the cheese and season with salt and pepper.

Sprinkle the basil over the pasta and serve with the chicken.

I served my chicken pieces whole but you could cut them into strips and stir it right into the pasta. I think I will do that next time!

This pasta was SO good. Perfectly creamy and delicious!

The left overs were fantastic too!

Enjoy!

Jen

Recipe adapted from Mel’s Kitchen Café

Check out Mel’s site if you haven’t, she has a million amazing recipes!!