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Creamy Tuscan Chicken Pasta
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Creamy Tuscan Chicken Pasta

35 minServes 4Nutri-Score C€€
from @sadafee_1 import0 cooked
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what you need

Ingredients

4 people
  • pasta (penne or fettuccine)Grains300 g
  • chicken breast (sliced into strips)Meat400 g
  • olive oilPantry15 ml
  • butterDairy20 g
  • garlic (minced)Produce3 pieces
  • sun-dried tomatoes (sliced)Pantry60 g
  • heavy creamDairy200 ml
  • parmesan (grated)Dairy50 g
  • baby spinach (washed)Produce100 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

591kcal

Carbs
56 g
Proteins
33 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Grater

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain, keeping a little cooking water.
    Step 1

  2. Sear the chicken

    • Heat the olive oil in a frying pan over medium-high heat.
    • Season the chicken with salt and pepper and sear until golden and cooked through.
    • Set the chicken aside on a plate.
    Step 2

  3. Build the creamy sauce

    • Melt the butter in the same pan and sauté the garlic and sun-dried tomatoes for a minute.
    • Pour in the cream and simmer gently.
    • Stir in the parmesan until the sauce thickens.
    Step 3

  4. Wilt the spinach

    • Add the spinach to the sauce and stir until just wilted.
    Step 4

  5. Combine and serve

    • Return the chicken to the pan with the drained pasta.
    • Toss to coat, loosening with a splash of pasta water if needed.
    • Serve hot with extra parmesan and black pepper.
    Step 5
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