Tuscan Chicken Pasta
A comforting pasta dish with juicy chicken, vibrant cherry tomatoes, and fresh spinach, topped with Parmesan cheese.
Equipment
- Skillet
- Pot
Ingredients
- 200 g Pasta Your choice (penne, fusilli, etc.)
- 2 pieces Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 2 cloves Garlic Minced
- 1 cup Cherry Tomatoes Halved
- 1 cup Fresh Spinach
- 1 teaspoon Italian Seasoning
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chicken breasts, seasoning with salt and pepper. Sear for 5-7 minutes on each side until golden and cooked through.
- Remove the chicken from the skillet and slice into bite-sized pieces.
- Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they soften.
- Add fresh spinach and stir until wilted.
- Return the sliced chicken to the skillet with the cooked pasta. Sprinkle with Italian seasoning, salt, and pepper, and toss to combine.
- Serve hot, topped with grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.