Creamy Tuscan Chicken (Print Version)
# Ingredients:
01 -
2 teaspoons of Italian herbs.
02 -
1½ pounds of chicken (breasts or thighs), chopped into 1-inch chunks.
03 -
A teaspoon of olive oil.
04 -
Season with as much salt and pepper as you'd like.
05 -
Half a cup of celery, chopped small.
06 -
Half a cup of diced carrots.
07 -
Half a cup of onions, diced finely.
08 -
3 minced garlic cloves.
09 -
Sun-dried tomatoes, quarter cup, chopped up.
10 -
A quarter cup of all-purpose flour.
11 -
Tomato paste or puree, 2 tablespoons (optional ingredient).
12 -
Chicken broth, somewhere between 6 and 8 cups.
13 -
6 ounces of tiny shell pasta.
14 -
A cup of heavy or whipping cream.
15 -
Grated parmesan cheese, a full cup.
16 -
3 cups of fresh spinach leaves.
# Instructions:
01 -
Turn on medium-high heat and warm the oil in your pot. Toss in the chicken, sprinkle with the herbs, salt, and pepper, then brown it for around 5 minutes.
02 -
Mix in the onions, celery, garlic, carrots, and tomatoes. Let everything cook and soften for about 4 minutes.
03 -
Dust the flour over the veggies and chicken, then give it a mix. Add in tomato paste, if you’re using it. Slowly pour chicken broth while stirring to avoid clumps.
04 -
Let the pot boil. Toss in the pasta and any seasonings you'd like. Cover the pot and cook gently for 20 minutes, so the chicken finishes cooking and the pasta softens up.
05 -
At the end, mix in the parmesan, cream, and spinach. Let it simmer for another 5 minutes. Taste it and adjust the seasoning if needed.
# Notes:
01 -
Start with a smaller amount of broth, and add more if needed.
02 -
Using pre-cooked chicken like rotisserie works well too.
03 -
Feel free to cook the pasta on its own if you prefer.
04 -
This can also be prepared in a slow cooker.