Tuscan Chicken Pasta [Clean Eating]
Tuscan Chicken Pasta [Clean Eating]
Ingredients
- 340 g chicken breasts
- 1 cup vegetable stock
- 1 cup macaroni pasta or other short pasta like penne
- ½ red capsicum diced
- ½ green capsicum diced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ¼ cup sun dried tomatoes chopped
- 1 cup spinach
- 1 cup milk
- 2 tsp cornstarch
- ½ cup Parmesan cheese grated
- 1 clove garlic grated
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat a large Dutch oven or heavy-bottomed pot over medium heat and swirl to coat with oil.1 tbsp olive oil
- Season the chicken with salt and pepper.1/4 tsp salt, 1/4 tsp pepper, 340 g chicken breasts
- Sear each side of the chicken for 3-4 minutes.
- Pour in the stock, pasta, capsicums, Italian seasoning, and some salt.1 cup vegetable stock, 1 cup macaroni pasta, 1/2 red capsicum, 1/2 green capsicum, 1 tsp Italian seasoning
- Stir gently, cover, and bring to a boil.
- Reduce the heat to medium and cook for 10 minutes, stirring once every 2 minutes to keep the pasta from sticking. Transfer the chicken to a plate or cutting board.
- In a large measuring cup, whisk together cold milk and cornstarch, then pour over pasta.1 cup milk, 2 tsp cornstarch
- Stir gently, bring to a boil, and cook for a minute, or until the sauce thickens slightly.
- Remove from heat and stir in sun-dried tomatoes, Parmesan cheese, spinach, and garlic.¼ cup sun dried tomatoes, 1 cup spinach, ½ cup Parmesan cheese, 1 clove garlic
- Cover and set aside for a few minutes to allow flavours to develop.
- In the meantime, thinly slice the chicken.
- Add the chicken to the pot, stir gently, and serve right away
Notes
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Nutrition Per Serving
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