Tuscan Chicken Pasta

Tuscan Chicken Pasta

Prep time: 30 minutes
Servings: 4


  • 1 pound boneless and skinless chicken breasts or thighs
  • 3 cups vegetable or chicken broth (low sodium)
  • 3 cups short whole wheat pasta (example: penne, bow ties, fusilli)
  • 1 red bell pepper, diced
  • 1 Tablespoon oil
  • 1 teaspoon Italian seasoning
  • ½ cup sun dried tomatoes, chopped
  • 2 cups spinach
  • 2 cups whole milk
  • 2 teaspoons cornstarch
  • ½ cup Parmesan cheese, grated
  • 1 large clove garlic, grated
  • ½ teaspoons salt, divided
  • Ground black pepper, to taste


  1. Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.
  2. Add chicken and sprinkle with ¼ teaspoon salt and ground black pepper. Sear for 3-4 minutes per side.  
  3. Add broth, pasta, bell pepper, Italian seasoning, and remaining ¼ teaspoon salt. Gently stir, cover and bring to a boil.
  4. Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Pasta should be al dente (not too soft, so it doesn’t become mush).
  5. Remove chicken onto plate or cutting board.
  6. In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
  7. Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.
  8. Slice chicken into thin pieces.
  9. Add sliced chicken to pot, stir gently and serve immediately.


Using whole wheat pasta adds fiber!


Per serving: 550 calories;  8g fiber; 81g carbohydrates; 612mg sodium

Recipe source: https://www.ifoodreal.com