Tuscan Chicken Pasta

• servings: 6 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

2 boneless skinless chicken breasts, (approximately 1 pound)

3 tablespoons olive oil, (divided)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

8 ounces rigatoni pasta noodles, (cooked al dente according to package instructions)

4 tablespoons (½ stick, 57 g) unsalted butter

¼ cup (40 g) shallot, (finely diced)

¼ cup (27.5 g) sun-dried tomatoes, (softened in hot water and chopped)

1 teaspoon garlic (minced)

2 tablespoons tomato paste

1 teaspoon oregano

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

1 ½ cups (357 g) heavy cream

1 ½ cups (245 g) milk

1 cup (30 g) fresh spinach

1 cup (100 g) parmesan cheese, (grated (plus more for garnish)

1 cup (149 g) cherry tomatoes, (halved)

fresh parsley, (for garnish)

salt and pepper, (to taste)

Directions

Chicken

Preheat oven to 350°F.

Rub olive oil onto chicken.

Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.

Combine paprika, garlic powder, salt, and pepper.

In a small bowl combine paprika, garlic powder, salt, and pepper.

Season chicken.

Sprinkle seasoning mixture over chicken on all sides.

Sear chicken.

In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.

Bake chicken.

Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.

Tent chicken to keep warm.

Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.

Pasta

Cook pasta.

Add rigatoni to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for rigatoni).

Cook shallots and sun-dried tomatoes.

In the same large skillet as you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.

Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.

Add heavy cream and milk. Stir to combine.

Add spinach, parmesan, and tomatoes. Simmer.

Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.

Add pasta.

Add the cooked pasta and toss to coat.

Add cubed chicken to dish.

Slice or cube the chicken and add to the pasta and sauce.

Serve topped with parmesan and fresh parsley.

Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.

Nutrition

• Calories: 471 kcal