Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is loaded with chicken and spinach, garlic and sun-dried tomatoes, in a delish Alfredo sauce for a dinner to remember!
Servings: 4 servings
Ingredients
- 12 ounces medium pasta penne or bowtie
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh spinach
- 16 ounces Bertolli Alfredo sauce
- 2 cups cooked chicken or rotisserie chicken
- salt and pepper to taste
- 1 cup grated parmesan cheese
- ¼ cup cream or milk as needed
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (tender but firm). Drain and reserve ½ cup pasta water.
- Heat oil in a skillet over medium-low heat. Add garlic and cook until fragrant, about 30 seconds.
- Stir in the sun-dried tomatoes and spinach. Cook until the spinach is wilted.
- Add the pasta sauce and chicken, then turn heat up to medium until hot, about 5 minutes.
- Toss with drained pasta and parmesan cheese. Add extra pasta water if needed and season to taste.
Video
Notes
- Freeze leftover pasta water in ice cube trays. Pop one or two out to thicken soups, stews, or sauces.
- Refrigerate leftover Tuscan chicken pasta for up to 4 days.
- Reheat on the stovetop and adjust seasonings.
- Freeze portions in airtight containers for up to 4 weeks.
- Thaw on the stovetop and loosen the sauce with a little milk or cream.
Nutrition
Calories: 862kcal | Carbohydrates: 73g | Protein: 43g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 169mg | Sodium: 1256mg | Potassium: 699mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2047IU | Vitamin C: 19mg | Calcium: 338mg | Iron: 3mg