Ingredients
Scale
- 2 tbsp olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 1 tbsp tomato paste (concentrated puree)
- ⅔ cup (100 g) sundried tomatoes (see note 1 for substitutions)
- 3 cups (750 ml) chicken stock
- 1 cup (250 ml) thickened (heavy) cream
- 250 g (9 oz) pasta (see note 2)
- 1 cup (100 g) grated parmesan
- 2 cups (90 g) baby spinach leaves
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken, salt, pepper, paprika and oregano. Cook for 6–8 minutes, then remove from the pan and set aside.
- To the same pan, add the butter and garlic and stir for 30 seconds before stirring through the tomato paste.
- Add the sundried tomatoes, chicken stock and cream and bring to a gentle boil. Add the pasta and submerge it in the liquid. Cook as per the pasta packet instructions minus 1 minute, stirring regularly.
- Once the pasta is cooked, stir through the parmesan, spinach and chicken. Serve and enjoy!
Notes
Note 1 – The sundried tomatoes can be substituted with fresh cherry tomatoes, fresh diced tomatoes, canned crushed tomatoes or can be omitted completely. If you do choose to substitute the sundried tomatoes or omit them, you may need to add more salt and pepper at the end to season.
Note 2 – A pasta that takes between 8–9 minutes (or less) to cook (according to the packet instructions) is ideal. Penne, fusilli or thin spaghetti all work well.
MAKE AHEAD
Tuscan Chicken Pasta is best made fresh and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: Pasta, chicken pasta
- Method: pan
- Cuisine: Italian