Name: Creamy Tuscan Pasta
Prep time: 20 min
Cook time: 20 min
Ingredients: 24 oz Water; 8 slices Lemon; 2 cups Romaine lettuce (chopped); 1/4 cup Cucumber (sliced); 1/4 cup Red onion (sliced thin or shaved); 2 TBSP Carrots (peeled and shaved); 3 tsp Extra-virgin olive oil; 1 cloves Garlic (grated); 1/4 tsp Dijon mustard; 1 tsp Sherry vinegar; Salt; Black pepper; 2 TBSP Extra-virgin olive oil (divided); 8 oz Chicken breast boneless skinless (diced into small bite sized pieces); 4 oz Penne pasta; 3 cloves Garlic (finely diced); 1/4 cup Red onion (diced small); 1 cup Grape tomatoes (halved); 1/4 cup Chicken broth; 1/2 cup Heavy cream (use more if needed); 1/4 cup Parmesan cheese (grated); 2 oz Baby spinach; 2 slices Crusty bread; 1 TBSP Butter; 2 cloves Garlic (minced)

Creamy Tuscan Pasta

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 1235kcal

Ingredients

Lemon Water

24 oz Water
8 slices Lemon

Salad

2 cups Romaine lettuce chopped
1/4 cup Cucumber sliced
1/4 cup Red onion sliced thin or shaved
2 TBSP Carrots peeled and shaved

Vinaigrette

3 tsp Extra-virgin olive oil
1 cloves Garlic grated
1/4 tsp Dijon mustard
1 tsp Sherry vinegar

Seasoning

Salt
Black pepper

Pasta

2 TBSP Extra-virgin olive oil divided
8 oz Chicken breast boneless skinless diced into small bite sized pieces
4 oz Penne pasta
3 cloves Garlic finely diced
1/4 cup Red onion diced small
1 cup Grape tomatoes halved
1/4 cup Chicken broth
1/2 cup Heavy cream use more if needed
1/4 cup Parmesan cheese grated
2 oz Baby spinach

Garlic Bread

2 slices Crusty bread
1 TBSP Butter
2 cloves Garlic minced

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix the water and lemon together. Refrigerate until ready to serve.
For the salad: Arrange the ingredients in a bowl. Set aside.
For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
In a large skillet over medium-high heat, add half of the olive oil and all of the chicken. Brown the chicken pieces all over, seasoning with salt and pepper.
Remove chicken from the skillet and set it aside.
In a pot of salted boiling water, cook the penne according to the instructions on the package. Then drain well.
Add the remaining olive oil to the skillet. Saute the garlic and onion until translucent. Add in the tomatoes and saute for 2 to 3 minutes.
Stir in chicken broth and heavy cream into the skillet whisking until the mixture is smooth. Bring to a simmer until it starts to reduce to a creamy consistency, then add Parmesan cheese. Add more cream if needed to add volume.
Turn the heat down to medium and add the chicken and spinach to the sauce. Simmer for 5 minutes, occasionally stirring. Season with salt and pepper to taste. Remove from the heat. Toss the penne into the sauce.
Toast the bread, then spread it with butter and garlic.
Dress the salad.
Serve the pasta with salad, garlic bread, and lemon water.

Nutrition