Tuscan Chicken Pasta

Name: Tuscan Chicken Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: Chicken; * 1/4 tsp kosher salt; * 1/2 tsp freshly ground black pepper; * 1/2 tsp paprika; * 1/4 tsp oregano; * 1/4 tsp garlic powder; * 2 chicken breasts; * 2-3 tsp olive oil, enough to lightly coat chicken; Tuscan Pasta; * 450g penne or rigatoni; * 3/4 cup of pancetta or thick-cut bacon, diced; * 2 tbs of butter; * 1 medium onion, finely chopped; * 1 red bell pepper, diced; * 4 cloves of garlic, finely chopped; * 3 tbsp tomato paste; * 1 cup chicken stock; * 2 cups heavy cream; * 1/4 tsp dried basil; * 1/4 tsp dried oregano; * 1/4 tsp dried rosemary; * 1/4 tsp dried thyme; * 1 tsp chili pepper flakes; * Salt and pepper, to taste; * 1 cup freshly grated Parmigiano Reggiano, plus more for garnish; * 1/2 cup Sun-dried tomatoes in oil, roughly chopped; * 3 cups baby spinach, roughly chopped; * Italian parsley, chopped for garnish

18 steps

Prep:15minCook:35min

I love any dish that has sun-dried tomatoes and spinach in it. This sauce is creamy and rich and the pancetta adds a nice salty bite. You can of course use a thick cut bacon! If you do not have an air fryer you can bake the chicken in the oven at 450 degrees for 15-20 mins or until it reaches an internal temperature of 165 degrees. Make sure to flip the chicken half way! You’re going to love this!

Updated at: Wed, 16 Aug 2023 23:54:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1474 kcal (74%)

Total Fat89.4 g (128%)

Carbs104.4 g (40%)

Sugars11.2 g (12%)

Protein64.5 g (129%)

Sodium1733.1 mg (87%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Combine the salt, black pepper, paprika, oregano and garlic powder in a small bowl. Set aside.

Step 2

2. Pat your chicken breast dry with paper towel and drizzle on the olive oil.

Step 3

3. Sprinkle the seasoning blend on both sides of the chicken and coat evenly.

Step 4

4. Air fry the chicken at 380 degrees for 10-15 minutes or until the internal temperature of the chicken reaches 165 degrees. Flip half way.

Step 5

5. Once fully cooked set aside to let rest.

Step 6

6. Bring water to boil in a large pot.

Step 7

7. Once boiling, salt the water. It should taste like a very well seasoned broth.

Step 8

8. Add your pasta to the boiling water and cook as per the package directions. Don’t forget to keep some of your pasta water!

Step 9

9. While the pasta is cooking, heat a large skillet over medium heat.

Step 10

10. Add the pancetta to the skillet and brown for 6-8 minutes. Remove the crispy pancetta leaving the rendered fat in the pan.

Step 11

11. Add your butter to the pan along with the onion and red pepper. Cook till soft and translucent, 5-8 minutes.

Step 12

12. Add in the garlic and cook till fragrant, about a minute, then add in your tomato paste and cook for another 2-4 minutes till the tomato paste deepens in colour.

Step 13

13. Pour in the chicken broth and heavy cream and increase the temperature to medium-high stirring occasionally till thickened.

Step 14

14. Add in your dried seasonings along with the Parmigiano Reggiano.

Step 15

15. Lower the stove back down to medium and stir to combine. Taste and season with salt and pepper to your liking.

Step 16

16. Add in the sun-dried tomatoes, your cooked pasta, crispy pancetta and spinach. Add in a splash of your cooking liquid. Stir to evenly coat the pasta.

Step 17

17. Slice your rested chicken breast into slices and plate with your pasta.

Step 18

18. Garnish with freshly chopped spinach and extra Parmigiano Cheese and Enjoy!