20 Minute Tuscan Chicken With Penne Pasta Recipes
20-MINUTE TUSCAN CHICKEN WITH PENNE PASTA
Quick one-pot dinner. I am subbing in leftover turkey from Thanksgiving in place of 2 cups rotisserie chicken.
Categories Poultry Italian Italian Poultry Dinner Poultry Dinner
Yield 8
Number Of Ingredients 15
Steps:
- Place oil, garlic, spinach, and onion in a 6-qt Dutch oven. Simmer over medium heat for 5 minutes.
- Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
- Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
- In a small bowl, whisk together the half and half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
- Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
- Drain the pasta, add the pasta to the sauce and stir.
- Garnish with diced tomatoes, fresh basil, and Parmesan cheese.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
20-MINUTE TUSCAN CHICKEN WITH PENNE PASTA
20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious.
Provided by Chelsea
Categories Main Course
Number Of Ingredients 18
Steps:
- Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.
- Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
- Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
- In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
- Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
- Drain the pasta, add the pasta to the sauce and stir.
- Garnish with diced tomatoes, fresh basil, and parmesan cheese.
Nutrition Facts : Calories 266 kcal, Carbohydrate 22.7 g, Protein 18.3 g, Fat 11.7 g, Cholesterol 64.8 mg, Sodium 775.6 mg, Fiber 2.7 g, Sugar 6.3 g, ServingSize 1 serving
20 MINUTE TUSCAN PASTA (FREEZER MEAL)
Our Tuscan Pasta only takes 20 minutes to throw together and makes the perfect freezer meal. With a creamy, cheesy garlic sauce, sun-dried tomatoes, and grilled chicken, it will become a family favorite in no time.
Provided by Kristen Hills
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. While it's cooking, prepare the sauce.
- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
- Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
- Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in.
Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 77 mg, Sodium 845 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
20-MINUTE TUSCAN CHICKEN WITH PENNE PASTA RECIPE
Provided by charlotteh371
Number Of Ingredients 18
Steps:
- Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes. Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta. Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir. In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined. Allow the sauce to simmer until the pasta is al dente, about 12 minutes. Drain the pasta, add the pasta to the sauce and stir. Garnish with diced tomatoes, fresh basil, and parmesan cheese. NOTES * You may use regular half & half.
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