This tuscan chicken pasta dish is a twist on my sun-dried tomato cream sauce – just as delicious but with a punch of tuscan flavor. We cooked this dish with Banza rigatoni and it was fantastic. Can’t wait to try it with other pasta shapes!
Ingredients
- 1 box of Banza rigatoni pasta
- Extra virgin olive oil
- 6 garlic cloves, minced
- 1 shallot, diced
- 7 ounces of sun-dried tomatoes (a jar), chopped
- 2 chicken breasts
- 1 cup of milk
- 1 cup of heavy cream
- 1 tablespoon of butter
- 1.5 cup of mozzarella
- 2 cups of spinach
- Chopped basil, to taste
- Salt, pepper, Italian seasoning & paprika to taste
- Pasta water
Directions
Chop chicken breasts into cubes and season with salt, pepper, Italian seasoning and paprika. Heat EVOO over medium high heat. Cook chicken through and set aside.
Heat EVOO over medium heat and cook shallots and garlic until fragrant. Add chopped sun dried tomatoes only (no oil) and cook for 3-5 minutes. Add milk and heavy cream. Add mozzarella and mix. Once cheese melted, add spinach and season with salt, pepper, and Italian seasoning.
When pasta has finished cooking, add directly to sauce with butter and a splash of pasta water. Top with mozzarella, basil and season with salt and pepper. Enjoy!
Eat Drink Orlando 