Tuscan Chicken with Penne Pasta
What you need:
- 2 Tbsp. olive oil, divided
- 1/2 yellow onion, diced
- 4 cloves minced garlic
- 1 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 2 cans (14.5 oz each) diced tomatoes, drained
- 1 1/2 cups chicken broth
- 2 chicken breasts, died
- 1/2 cup half and half
- 3 Tbsp. all-purpose flour
- 16 oz. penne pasta
- 6 oz. fresh spinach
- 1/2 pint grape tomatoes, halved
- Fresh basil for garnish
- Parmesan cheese for garnish
Directions:
- In a large deep skillet, heat 1 Tbsp. oil over medium heat and then add onion and cook for about 5 minutes.
- Add garlic and cook for 1 minute or until fragrant.
- Remove from pan and add 1 Tbsp. oil. Heat over medium high and add diced chicken. Saute until cooked through. Add onions back into skillet.
- To the chicken and onions, add oregano, thyme, pepper, salt, dried basil, diced tomatoes, and chicken broth. Bring to a boil, then stir.
- Meanwhile, in a large saucepan, cook pasta according to package directions. Reserve 1 cup pasta water after draining.
- In a small bowl, whisk half-and-half and flour until smooth. Add to skillet and stir continuously until combined.
- Simmer sauce for about 12 minutes. Add spinach during last few minutes of simmering.
- Toss halved grape tomatoes in oil. Season with salt, pepper, and garlic powder. Roast at 425 degrees for 8 to 10 minutes. Set aside.
- Once pasta is cooked al dente and sauce has simmered 12 minutes, add pasta to sauce. Stir. Add a little pasta water to loosen up, if needed.
- Garnish with roasted tomatoes, fresh basil, and Parmesan.
Recipe adapted from Gal on a Mission