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Creamy Tuscan Pasta

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
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

Calories: 1235kcal | Carbohydrates: 104g | Protein: 60g | Fat: 66g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1727mg | Potassium: 1478mg | Fiber: 10g | Sugar: 17g | Vitamin A: 10578IU | Vitamin C: 22mg | Calcium: 492mg | Iron: 9mg