Tuscan Chicken Pasta
Tuscan Chicken Pasta is simple to make and can be made rather quickly after a day at work. Our Tuscan Seasoning adds such wonderful flavor to the chicken. Then with the basil, spinach and Parmesan cheese, the flavors combine to give you a very savory dish.
Serve with a simple salad with Italian Dressing, and some crusty bread sticks and you have a complete meal your dinner guests will talk about. They will probably ask for the recipe as well.
6 Garlic Cloves, Minced
6 Tablespoons Olive Oil
2-3 Boneless, Skinless Chicken Breasts, about 1 ½ pounds
2 Tablespoons Sheffield’s Tuscan Seasoning
1 Pound Rotini, Penne or Similar Pasta
5 Ounces (Small Bag) Fresh Baby Spinach
1 Tablespoon Dried Basil
6 Tablespoons Fresh Lemon Juice
1 Cup Grated Parmesan Cheese
In a large stock or pasta pot, bring 4 quarts of water to a boil.
While waiting for the water to boil, cut the chicken breasts into bite-sized pieces, about 1″ cubes. Place in a large mixing bowl. Sprinkle on the 2 tablespoons of Tuscan Seasoning. Mix to coat well. Set aside.
When the water boils, add pasta and cook to al dente, according to the package instructions. When done, drain the water but reserve 1 cup for use later. Return the pasta to the pot and cover.
While the pasta is cooking, in a small non-stick skillet, add the olive oil. Add the garlic and saute for a couple minutes over medium heat until fragrant and the garlic starts to turn golden. Remove from the heat so it doesn’t cook further.
You can use our Roasted Garlic Olive Oil in place of sauteing garlic in plain olive oil.
In a large non-stick skillet over medium high heat, add 2 tablespoons of the garlic oil mixture. Add the chicken and cook for about 6 to 7 minutes until browned and thoroughly cooked.
Transfer the chicken to the pot with the pasta. Stir in the lemon juice and the rest of the garlic oil mixture. Stir to combine. Add the basil, spinach, and Parmesan cheese. Stir all together to combine. Add some of the pasta water as needed if the pasta is too dry. Serve immediately.