Go Back
Yarin Danieli

Tuscan Chicken Pasta

A generous bowl with sun-dried tomatoes and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. Start the pasta. Cook the rigatoni in salted water until just shy of al dente. Reserve some cooking water.
  2. 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.
  3. 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.
  4. 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.

Notes

This illustrative version uses oat cooking cream. Use an unsweetened variety intended for savory cooking.