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20 Minute Creamy Tuscan Chicken Pasta
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20 Minute Creamy Tuscan Chicken Pasta

30 minPour 4Nutri-Score C€€
par @tom.smallwood6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (sliced into cutlets)Viandes2 morceaux
  • butterProduits laitiers50 g
  • olive oilÉpicerie15 ml
  • plain flourÉpicerie125 g
  • sweet paprikaÉpices5 g
  • dried oreganoÉpices2 g
  • dried thymeÉpices2 g
  • dried basilÉpices2 g
  • onion powderÉpices10 g
  • garlic powderÉpices10 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • garlic (minced)Fruits et légumes3 morceaux
  • chilli flakesÉpices2 g
  • chicken stockÉpicerie360 ml
  • thickened creamProduits laitiers240 ml
  • semi-dried tomatoes (roughly chopped)Épicerie60 g
  • tomato pasteÉpicerie15 g
  • dried penneCéréales250 g
  • Parmesan (grated)Produits laitiers50 g
  • parsley (chopped)Fruits et légumes30 g
  • fresh basil (chopped)Fruits et légumes15 g

par portion

Nutrition

586kcal

Glucides
61 g
Protéines
26 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Casserole
  • Fouet
  • Passoire

pas à pas

Préparation

  1. Prepare the seasoned flour

    • In a bowl, combine the flour, sweet paprika, garlic powder, half the onion powder, salt and black pepper.
    • Whisk to combine evenly.
    Étape 1

  2. Coat the chicken

    • Slice the chicken breasts into cutlets.
    • Coat the chicken well on both sides with the flour mixture and set aside.
    Étape 2

  3. Fry the chicken

    • Heat the butter and olive oil in a frying pan over medium heat.
    • Cook the chicken completely on both sides until golden, working in batches so the pan isn't overcrowded.
    • Remove from the pan and set aside.
    Étape 3

  4. Start the cream sauce

    • Drain some of the leftover fat from the pan.
    • Return the pan to low heat and toast the garlic and chilli flakes.
    • Add the chicken stock, thickened cream, dried basil, oregano, thyme and remaining onion powder.
    Étape 4

  5. Add tomatoes and simmer

    • Stir in the semi-dried tomatoes and tomato paste.
    • Bring to a simmer and cook, returning the chicken to the sauce for the last 5 minutes and turning it to coat.
    Étape 5

  6. Cook the pasta

    • Bring heavily salted water to a boil and add the penne, stirring for the first 30 seconds to a minute to avoid sticking.
    • Cook until very al dente, then drain.
    • Remove the chicken from the sauce and set aside.
    Étape 6

  7. Finish the pasta in the sauce

    • Finish cooking the al dente pasta in the cream sauce until coated and tender.
    Étape 7

  8. Finish and serve

    • Toss through the grated Parmesan, chopped parsley and fresh basil.
    • Serve the chicken with the pasta.
    Étape 8
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