Tuscan Chicken Pasta with healthy creamy sauce, fresh vegetables, spinach and chicken. A great alternative to alfredo but just as good!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
1 lb boneless & skinless chicken breasts, diced and ready to go
3 cups vegetable or chicken broth low sodium
3 cups short pasta like penne, (I used Chickpea noodles)
1 red bell pepper diced
1/3 cup diced onion
½ diced jalapeno
½ cup of sliced mushrooms
1 tbsp olive oil
1 tsp Italian seasoning
1/2 cup grape tomatoes, sliced in half
2 cups spinach
2 cups whole milk
2 tsp cornstarch
1/2 cup Parmesan cheese grated
2 large garlic cloves, minced
Ground black pepper to taste
Preheat large pot (I used a cast iron pot) on medium heat and swirl oil to coat.
Add diced chicken and sprinkle with 1/2 tsp salt and ground black pepper. Cook for 6-7 minutes, stirring occasionally.
Add broth, pasta, bell pepper, onion, jalapeno, Italian seasoning and a little more salt. Gently stir, cover and bring to a boil.
Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Make sure to check the noodle every few minutes to get it to the texture of your liking, I cooked mine to al dente.
In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
Turn off heat and add fresh tomatoes, Parmesan cheese, spinach, mushrooms and garlic. Cover for a few minutes to let flavors develop. Let cook till the spinach is not too wilted and it’s just fresh. Serve immediately.
Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!
Leave a Reply