This Tuscaninspired Chicken Pasta is an easy weeknight meal. Seasoned panfried chicken pieces with pasta in a rich, creamytomato, parmesan and spinach sauce.

It's a modified version of my Tuscan Chicken which is a reader favourite, using whole chicken breasts and doesn't include the pasta.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/tusc...

Ingredients
Pasta:
300 g (10.5 oz) pasta shapes (I use rigatoni)
For the Chicken:
2 tbsp olive oil
3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks
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

For the Sauce:
1 onion peeled and sliced
2 cloves garlic peeled and minced
160 g (1 cup) sundried tomatoes I like the bright red ones from the deli counter
1 red bell pepper deseeded and sliced
2 tbsp tomato puree (paste for US)
90 ml (⅓ cup) white wine
240 ml (1 cup) chicken stock
pinch salt and pepper
90 ml (⅓ cup) double (heavy) cream
50 g (½ cup) parmesan cheese grated
90 g (3 packed cups) fresh baby spinach
1 tbsp chopped parsley

Instructions
Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 1012 minutes), then drain.

Meanwhile heat the oil in a large frying pan over a mediumhigh heat.

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

Fry for 56 minutes, stirring often, until the chicken is lightly browned.

Add the onion and cook for 34 minutes until the onion starts to soften.

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

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

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

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

Serve topped with a sprinkling of fresh parsley.


Notes
Can I make it ahead?
I think this tastes best when made and served immediately. That's when you're going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste.
However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan.
If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.
Reheat (with extra cream and parmesan) in a microwave for 34 minutes, or in a lidded saucepan, over a low heat, for about 67 minutes, until the chicken and pasta are piping hot throughout. You'll need to stir a couple of times during reheating too.

Can I freeze it?
Same rules apply as above. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.

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