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    Tuscan Chicken Pasta

    4 servings

    servings

    20 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ingredients

    12 oz. spaghetti

    1 tbsp. extra-virgin olive oil

    3 boneless, skinless chicken breasts (about 1 1/4 pounds)

    Kosher salt

    Freshly ground black pepper

    6 slices bacon

    2 cloves garlic

    2 c. cherry tomatoes, halved

    1/2 c. heavy cream

    1/3 c. freshly grated Parmesan

    3 c. packed baby spinach

    Freshly torn basil, for garnish

    Directions

    Preheat oven to 350°, rack in the middle position.

    In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

    Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.

    Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.

    Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.

    Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.

    Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)

    Garnish with basil before serving.

    Nutrition

    Serving Size

    -

    Calories

    859

    Total Fat

    39 g

    Saturated Fat

    16 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    174 mg

    Sodium

    962 mg

    Total Carbohydrate

    65 g

    Dietary Fiber

    4 g

    Total Sugars

    6 g

    Protein

    55 g

    4 servings

    servings

    20 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    12 oz. spaghetti

    1 tbsp. extra-virgin olive oil

    3 boneless, skinless chicken breasts (about 1 1/4 pounds)

    Kosher salt

    Freshly ground black pepper

    6 slices bacon

    2 cloves garlic

    2 c. cherry tomatoes, halved

    1/2 c. heavy cream

    1/3 c. freshly grated Parmesan

    3 c. packed baby spinach

    Freshly torn basil, for garnish

    Directions

    1

    Preheat oven to 350°, rack in the middle position.

    2

    In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

    3

    Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.

    4

    Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.

    5

    Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.

    6

    Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.

    7

    Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)

    8

    Garnish with basil before serving.