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.
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