Light Tuscan Chicken Pasta

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

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Ingredients

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

Kosher salt

Ground black pepper to taste

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Instructions

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.

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