From the Cook
From the Cook
1/3
Tuscan Chicken Pasta
Instructions
1
|
Cook pasta in salted water until al dente. Drain and set aside.
2
|
Season chicken with salt, pepper, onion powder, garlic powder, paprika, and dried basil.
3
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Heat olive oil in a pan over medium heat, add chicken, and cook until golden and cooked through. Remove and set aside.
4
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In the same pan, melt butter and sauté garlic, sun-dried tomatoes, and fresh basil or spinach for a few minutes.
5
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Add heavy cream and chicken stock, stir, and let simmer slightly. Re-season if needed.
6
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Return the chicken to the pan, then stir in the cooked pasta and Parmesan cheese.
7
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Top with more cheese and fresh basil before serving.
My Calorie Intake
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Tips & Tricks (5)
- Sun-Dried Tomato Secret 🍅Rehydrate sun-dried tomatoes in hot chicken stock for 10 minutes before adding to the sauce to intensify their flavor and prevent dryness.
- Pasta Water Magic 💧Reserve 1/2 cup of pasta cooking water before draining to help emulsify and thicken the sauce if it becomes too thick or breaks.
- Cream Sauce Stability 🥄Always add heavy cream off direct heat and stir continuously to prevent curdling and ensure a smooth, silky sauce consistency.
- Chicken Searing Technique 🔪Pat chicken breasts completely dry with paper towels before seasoning to achieve a perfect golden-brown crust with maximum flavor development.
- Herb Layer Strategy 🌿Use both dried and fresh herbs - add dried basil during cooking for depth, then finish with fresh basil or spinach for brightness and color.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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