2 Tbsp olive oil
2 tbsp unsalted butter
2 lb boneless skinless chicken breast
1/2 tsp Salt
1/8 tsp black pepper
1 tsp Italian seasoning
2 garlic cloves ￼
3 cups baby spinach
8 oz sun-dried tomatoes in oil drained
3 cups heavy cream
1/2 cup Parmesan cheese
1/2 lb penne pasta
Seasong and cook the chicken
Season the chicken tenders with salt and pepper on both sides.
Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.
Chop the chicken adn set aside
Now set them aside to cool, then dice them up into cubes.
Make the creamy Tuscan sauce
Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
Once the spinach has wilted, add the cream and let it come to a simmer.
Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
Add chicken and pasta in the sauce
Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.
Do I have to add spinach?
No, you can leave out the spinach if you prefer. You can a lso substitute it with other veggies, such as broccoli or asparagus.
Can I freeze it?
This Creamy Tuscan Chicken Pasta does freeze well, making it a great make-ahead meal. Just place the fully cooled pasta dish in an airtight container or ziplock freezer bag and it will keep in the freezer for about 6 months. To reheat it, just place it in the refrigerator overnight or in a bowl of water for about 20 minutes to thaw. Then, you can either microwave it or heat it on the stovetop.