Chicken And Pasta Tuscany
A flavorful chicken and pasta dish featuring sun-dried tomatoes, artichokes, spinach, and fragrant basil, perfect for a hearty yet elegant Italian-inspired meal.
Ingredients
- 12 oz. chicken tenderloins ⓘ
- 2 tsp. chopped garlic ⓘ
- 1 Tbsp. fresh chives or scallions, cut
- 4 oz. unsalted butter ⓘ
- 1/4 cup artichoke hearts, quartered
- 1/8 cup sun-dried tomatoes, diced ⓘ
- 1/4 cup toasted pine nuts ⓘ
- 1/3 lb. chopped spinach ⓘ
- 1 Tbsp. fresh chopped basil ⓘ
- 3/4 lb. dried penne pasta
- 1/4 cup heavy cream ⓘ
- 3 Tbsp. Parmesan cheese ⓘ
- salt and pepper to taste ⓘ
Instructions
- Boil penne pasta in salted water until al dente.
- Drain, rinse, and set aside.
- In a large sauté pan, melt butter over medium heat.
- Add chopped garlic and chicken tenderloins; cook until chicken is fully cooked.
- Add sun-dried tomatoes and artichoke hearts; toss and cook for 3 minutes.
- Add toasted pine nuts, cooked pasta, and heavy cream; stir to combine.
- Increase heat to high and cook while stirring until the cream begins to thicken.
- Add salt, pepper, chopped basil, and chopped spinach; stir until spinach wilts.
- Reduce heat to low and stir until heated through.
- Serve hot, topped with grated Parmesan cheese.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after cooking the chicken, allowing it to reduce before adding the cream. If you don't have fresh basil, dried basil can be used, but reduce the amount to about a teaspoon. You can substitute the butter with olive oil for a lighter version, or use chicken breast instead of tenderloins for a leaner option.
Serving Suggestions
Serve this Chicken And Pasta Tuscany hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh chives for color. It pairs wonderfully with a side salad or garlic bread. For a complete meal, consider serving it alongside a glass of white wine or a light Italian red to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to prevent drying out. You can also microwave in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Pasta Tuscany contains roughly 432 calories, with 12g protein, 43g carbohydrates, and 26g fat. It is an excellent source of vitamin C (142% of the Daily Value), vitamin A (88% of the Daily Value), and iron (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1196mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pasta for this recipe?
Yes, you can substitute penne with other pasta shapes like fusilli or farfalle. Just ensure you adjust the cooking time according to the pasta type. Each will offer a unique texture and hold the creamy sauce differently.
What can I add to make this dish spicier?
For a spicy kick, consider adding red pepper flakes while cooking the garlic or a dash of hot sauce just before serving. You can also mix in some sliced jalapeños if you enjoy a fresh heat alongside the creamy sauce.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with sautéed mushrooms or chickpeas for protein. Additionally, add more vegetables like bell peppers or zucchini. Keep the other ingredients the same for a delicious vegetarian twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).