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20 Minute Creamy Tuscan Chicken Pasta
Hoofdgerecht

20 Minute Creamy Tuscan Chicken Pasta

30 minVoor 4Nutri-Score C€€
van @tom.smallwood6 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (sliced into cutlets)Vlees2 stukken
  • butterZuivel50 g
  • olive oilVoorraadkast15 ml
  • plain flourVoorraadkast125 g
  • sweet paprikaKruiden en specerijen5 g
  • dried oreganoKruiden en specerijen2 g
  • dried thymeKruiden en specerijen2 g
  • dried basilKruiden en specerijen2 g
  • onion powderKruiden en specerijen10 g
  • garlic powderKruiden en specerijen10 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • garlic (minced)Groente en fruit3 stukken
  • chilli flakesKruiden en specerijen2 g
  • chicken stockVoorraadkast360 ml
  • thickened creamZuivel240 ml
  • semi-dried tomatoes (roughly chopped)Voorraadkast60 g
  • tomato pasteVoorraadkast15 g
  • dried penneGranen250 g
  • Parmesan (grated)Zuivel50 g
  • parsley (chopped)Groente en fruit30 g
  • fresh basil (chopped)Groente en fruit15 g

per portie

Voedingswaarden

586kcal

Koolhydraten
61 g
Eiwitten
26 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Steelpan
  • Garde
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Finish the pasta in the sauce

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

  8. Finish and serve

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