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Tuscan Chicken Pasta

Name: Tuscan Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 oz Rigatoni; 8 oz Boneless chicken breast, diced; 2 tbsp Extra-virgin olive oil; 3 Garlic cloves, minced; 0.25 cup Sun-dried tomatoes, chopped; 1 tbsp Tomato paste; 0.75 cup Chicken stock; 0.5 cup Oat cooking cream; 2 cups Baby spinach; 0.5 tsp Dried oregano; Fine sea salt & freshly ground black pepper (to taste)

A generous bowl with sun-dried tomatoes and herbs.

Prep15 min

Cook25 min

Serves2

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Yarin Danieli

Tuscan Chicken Pasta

A generous bowl with sun-dried tomatoes and herbs.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Ingredients Method Notes

Ingredients

8 oz Rigatoni
8 oz Boneless chicken breast, diced
2 tbsp Extra-virgin olive oil
3 Garlic cloves, minced
0.25 cup Sun-dried tomatoes, chopped
1 tbsp Tomato paste
0.75 cup Chicken stock
0.5 cup Oat cooking cream
2 cups Baby spinach
0.5 tsp Dried oregano
Fine sea salt & freshly ground black pepper to taste

Method

Start the pasta. Cook the rigatoni in salted water until just shy of al dente. Reserve some cooking water.
Brown the chicken. Season the chicken. Heat half the oil in a large skillet over medium-high heat and brown the chicken, stirring occasionally. Transfer to a plate.
Make the sauce. Lower the heat. Add the remaining oil, garlic, sun-dried tomatoes, oregano, and tomato paste. Stir for 2 minutes, then add the stock and oat cream. Simmer gently for 5 minutes.
Finish together. Return the chicken and add the pasta. Simmer and toss until the chicken reaches 165°F (74°C) in its thickest pieces. Stir in the spinach until wilted. Loosen with pasta water and season.