Tuscan Chicken Pasta

yield 4 servings
12 oz dried penne or pasta of choice
1 Tb oil
3-4 chicken breast (about 1 1/4 Lb)
kosher salt
fresh ground black pepper
1 pint of cherry tomatoes cut in half
1-2 handfuls of fresh spinach
1 lemon zested
Seasoning blend:
2 Tb dried parsley
2 Tb garlic powder
2 Tb onion powder
2 Tb sweet paprika
2 tsp red pepper flake
1 Tb dried thyme
8 oz cream cheese
1 c chicken stock
8 oz grated parmesan cheese
1/8-1/4 c chopped fresh basil
2 Tb of seasoning blend or add to taste
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain reserving 1 cup of pasta water.
In a medium- large saucepan add the cream cheese and let it begin to melt, add 1 cup of reserved pasta sauce and 1 cup of chicken stock and stir, then add the rest of the ingredients, cooking on low-medium high heat, occasionally stirring.
in a large skillet over medium-high heat, heat oil. Season chicken with salt & pepper and cook until golden brown and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice. Add chicken back to large skillet add cooked pasta and pasta sauce to pan, cook for 10-15 minutes until nice and hot.

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