Tuscan Chicken Pasta – Nicky’s Kitchen Sanctuary

Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.

300 g (10.5 oz) pasta shapes (I use rigatoni)

Meanwhile heat the oil in a large frying pan over a medium-high heat.

2 tbsp olive oil

Add the chicken pieces to the pan and sprinkle over the, salt, pepper, oregano, thyme, paprika, and garlic powder.

¼ tsp salt, ½ tsp freshly ground black pepper, 1 tsp dried oregano, ½ tsp dried thyme, 1.5 tsp paprika, ¼ tsp garlic powder, 3 chicken breasts – (approx. 525g/1.1lbs), chopped into bitesize chunks

Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.

Add the onion and cook for 3-4 minutes until the onion starts to soften.

1 onion

Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.

2 cloves garlic, 160 g (1 cup) sun-dried tomatoes, 1 red bell pepper, 2 tbsp tomato puree

Next pour in the wine and allow to bubble for 2 minutes,

90 ml (⅓ cup) white wine

Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.

240 ml (1 cup) chicken stock, pinch salt and pepper

Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.

90 ml (⅓ cup) double (heavy) cream, 50 g (½ cup) parmesan cheese, 90 g (3 packed cups) fresh baby spinach

Serve topped with a sprinkling of fresh parsley.

1 tbsp chopped parsley