Creamy Tuscan Chicken Pasta

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (434 g)
  • Calories 754.4
  • Total Fat - 30.1 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 481.2 mg
  • Sodium - 325.1 mg
  • Total Carbohydrate - 88.5 g
  • Dietary Fiber - 12.7 g
  • Sugars - 1.8 g
  • Protein - 35.6 g
  • Calcium - 259.3 mg
  • Iron - 5.8 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat 2 teaspoons oil in a frying pan over medium heat and add chicken and cook for 4 minutes each side or until cooked through and then transfer to a plate.

Step 2

With pan off heat, add tomatoes, garlic, sage and remaining oil and cook, stirring, for 30 seconds and then stir in the cream and return to medium heat and bring to a simmer and then reduce heat to low and simmer for 2 minutes or until just thickened.

Step 3

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Step 4

Meanwhile, coarsely tear each tenderloin into 4 large pieces. Place the spinach in a large colander set over the sink.

Step 5

Pour cooked pasta over spinach to drain (the water will wilt spinach).

Step 6

Return pasta to saucepan with spinach, chicken, cream mixture, half the parmesan and juice and season and then toss to combine.

Step 7

Divide pasta mixture among serving plates and top with remaining parmesan and serve immediately with lemon wedges.

Tips & Variations


No special items needed.

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