Healthy Tuscan Chicken Pasta
This Healthy Tuscan Chicken Pasta is creamy, delicious, and may just trick you into thinking you're in Central Italy. In just 30 minutes you'll have this ready for you and your family!
Servings: 6
Calories: 373kcal
Equipment
- Large Skillet
- small bowl
- whisk
- small pot
- stirring spoon
Ingredients
- 1.5 lb chicken breast raw, cut into 1 inch pieces
- 2.5 cups spinach
- 3 oz sundried tomatoes julienne-cut (I used packaged tomatoes; you could also use jarred tomatoes removed from the oil)
- 8 oz box chickpea pasta
- 2 tablespoon cornstarch
- 2.5 cups almond milk unsweetened, unflavored
- 4 pieces bacon cooked & chopped into small pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Toppings: parmesan cheese red pepper flakes
Instructions
- Make pasta according to instructions.
- While the pasta is cooking, chop chicken breast into 1-inch pieces.
- Heat olive oil in a skillet over medium-high heat.
- After around 30 seconds, add the chicken pieces to the skillet. Allow to brown without moving them for about 4 minutes.
- Flip the chicken pieces and cook for another 4 minutes.
- Add the sundried tomatoes to the skillet and cook for about 3 more minutes, until chicken comes to temperature (165 degrees internally).
- While chicken is cooking, combine almond milk, corn starch, and seasonings into a bowl. Whisk thoroughly.
- Once the chicken is finished cooking, pour the milk mixture into the skillet. Cut the heat to low and cook for 3-4 minutes, until the sauce thickens.
- Add spinach to the skillet. Stir and let the spinach wilt, about 2-3 minutes.
- Stir in the cooked pasta. Mix until sauce coats everything and it’s well combined.
- Top the pasta with bacon, parmesan cheese, and red pepper flakes.
- Enjoy!
Nutrition
Calories: 373kcal | Carbohydrates: 34g | Protein: 37g | Fat: 11g | Cholesterol: 88mg | Sodium: 261mg | Fiber: 7g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 22mg