Creamy Tuscan Tomato Pasta With Chicken Recipes

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CREAMY TUSCAN CHICKEN PASTA



Creamy Tuscan Chicken Pasta image

This Creamy Tuscan Chicken Pasta has the most amazing, creamy sauce. It's loaded with the flavors of the Mediterranean - sundried tomato, baby spinach, garlic, red pepper, and parmesan. Super quick and easy. A restaurant quality dish on the table in under 30 minutes.

Provided by Kelly

Number Of Ingredients 14

1 pound penne or other pasta ((454g))
1 tablespoon butter ((.5oz, 14g))
2 tablespoons olive or vegetable oil
1 ½ pounds chicken breasts ((454g))
1 medium onion (diced)
1 red bell pepper (diced)
8.5 ounce jar ((241g) sundried tomatoes in oil, drained (yields about 6oz, 170g))
5 cloves garlic (finely minced)
1 teaspoon dried Italian seasoning ((or oregano))
¾ cup chicken broth ((6oz, 170g))
1 ½ cup cream or half and half ((12oz, 340g))
¾ cup parmesan cheese ((3oz, 85g))
6 ounce bag of baby spinach leaves (whole or roughly chopped (170g))
Red pepper flakes (salt, and pepper to taste)

Steps:

  • Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
  • Optional: For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.
  • Season with salt and pepper.
  • Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  • When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
  • Let chicken cool for a few minutes, then slice. Set aside.
  • Add remaining tablespoon oil to pan. Add onions and cook until softened.
  • Add red bell pepper and cook until almost softened.
  • Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
  • Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
  • Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
  • When cheese is melted turn off the heat and stir in baby spinach.
  • Salt and pepper to taste.
  • Combine pasta, chicken, and sauce.
  • Serve.

CREAMY TUSCAN TOMATO PASTA WITH CHICKEN



Creamy Tuscan Tomato Pasta With Chicken image

Comfort food plus!! Tender chicken breast and pasta smothered in a delicate creamy semi-dried tomato, garlic, white wine and herb sauce. Tastes like you spent hours in the kitchen, in reality you can have it on the table in 30 minutes! Simple and easy with lots of flavour, serve with hot crusty bread. Even better the next day.

Provided by Carol in Oz

Categories     Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves
1 whole boneless skinless chicken breast
250 g fusilli
4 -6 sun-dried tomatoes
1/2 cup dry white wine
2 tablespoons lemon juice
14 ounces diced tomatoes
1 tablespoon italian seasoning
1/3 cup black olives
1 -2 teaspoon dried chili pepper flakes
salt and pepper
1 cup light cream

Steps:

  • Cook pasta according to package instructions.
  • Chop chicken into bite sized pieces.
  • Brown chicken in oil in a deep frying pan, set aside and keep warm.
  • Fry onion and garlic in oil until soft and fragrant.
  • Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic.
  • Add can of tomatoes, lemon juice and white wine.
  • Mix in dried Italian spices, salt and pepper and chili flakes.
  • When pasta is done add to tomato sauce with the chicken.
  • Stir in cream and warm through, do not boil.

Nutrition Facts : Calories 1069, Fat 36.2, SaturatedFat 16.5, Cholesterol 147.6, Sodium 847.3, Carbohydrate 126.6, Fiber 9.4, Sugar 15.8, Protein 50.3

CREAMY TOMATO-CHICKEN PASTA



Creamy Tomato-Chicken Pasta image

Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.

Provided by Chef Booyah Curtis

Time 35m

Yield 6

Number Of Ingredients 10

1 pound Chicken, broilers or fryers, thigh, meat only, raw
1 pinch chili powder, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
5 cloves garlic, minced
1 (16 ounce) can tomato sauce
1 cup heavy cream
1 (8 ounce) package fresh spinach
1 tablespoon chopped fresh basil, or to taste
1 (16 ounce) package penne pasta

Steps:

  • Pat chicken dry and season with chili powder, salt, and pepper.
  • Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
  • Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
  • While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Serve chicken mixture on top of pasta.

Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g

CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY



Creamy Tuscan Chicken Mac And Cheese Recipe by Tasty image

This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!

Provided by Andrew Pollock

Categories     Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 ½ teaspoons kosher salt, plus more for boiling pasta
1 lb medium shell pasta, penne or bowtie can also be used
1 tablespoon olive oil, plus more for drizzling
2 boneless, skinless chicken breasts
¾ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup yellow onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine, such as Pinot Grigio
1 cup sun-dried tomatoes in olive oil, julienne-style, drained
2 tablespoons all-purpose flour
3 cups whole milk, or half and half
2 teaspoons dried oregano
1 bunch tuscan kale, stemmed and sliced
2 cups shredded mozzarella cheese
1 cup white cheddar cheese, grated
½ cup grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
  • Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
  • In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
  • Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
  • Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
  • Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams

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