Tuscan Chicken Pasta
Ingredients
The pasta
-
10
ounces
linguine pasta
-
1
cup
heavy cream
The chicken and vegetables
-
1
pound
boneless skinless chicken breasts
-
2
tablespoons
olive oil
-
1½
cups
seeded and diced tomatoes
-
1½
cups
sliced mushrooms
-
2
cups
kale leaves
-
2
tablespoons
chopped parsley
-
to taste
salt
-
to taste
pepper
Instructions
- Boil salted water and cook the pasta according to package directions.
- In a large pan, heat 1 tablespoon of olive oil over medium heat and add mushrooms; cook until tender.
- Stir in kale and cook until wilted, then remove vegetables and keep warm.
- In the same pan, heat the remaining olive oil, add chicken, and season with salt and pepper; cook until done.
- Add the reserved vegetables back to the pan with the chicken, then stir in the tomatoes and cook briefly.
- Drain the pasta, reserving some cooking water, and return it to the pot.
- Add cream and season with salt and pepper; cook until the sauce thickens, adding pasta water if necessary.
- Top the pasta with the chicken and vegetable mixture, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
725
Total fat
26g
Total carbohydrates
70g
Total protein
48g
Sodium
123mg
Cholesterol
176mg
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