Creamy Tuscan Chicken Pasta

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

10 ounces short pasta (gluten-free if needed, whole wheat, or lentil pasta)

1 ½ pounds boneless skinless chicken breast (chopped into bite-sized pieces)

2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)

3-4 garlic cloves (minced)

2 teaspoons Italian seasoning

Kosher salt and ground pepper (to taste)

8 ounces sun-dried tomatoes (in oil drained and chopped)

3 cups 2% Milk (any other milk, or use lite coconut cream)

2 tablespoons gluten-free flour (or corn starch)

3 cups baby spinach

1/2 cup Parmesan cheese

Anweisungen

Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.

Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.

Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.

Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.

Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.

Once the sauce is done, add 3 cups baby spinach (chopped) and stir until wilted.

Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.

Nährwertangaben

• Kalorien: 368 kcal
• Gesamtfett: 13 g
• Gesättigtes Fett: 3 g
• Transfett: 1 g
• Cholesterin: 59 mg
• Natrium: 444 mg
• Gesamtkohlenhydrate: 36 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 1 g
• Eiweiß: 27 g