Creamy Tuscan Garlic Chicken & Pasta
This Creamy Tuscan Garlic Chicken & Pasta is a quick skillet dinner that's packed with flavor. It's loaded with your favorite gluten-free pasta, fresh garlic, sun-dried tomatoes & spinach that comes together in 30 minutes.
Servings: 4
Ingredients
- 2 cups Gluten Free Pasta rotini or penne
- 2 Chicken Breasts cut into bite-sized chunks
- 2 tablespoon Butter/oil Dairy-Free: Earth Balance Vegan Butter or oil
- ½ Onion diced, should be about ⅓ cup
- 4 cloves Garlic minced
- 2 teaspoon Italian Seasoning
- 2½ cups Broth
- 7oz Sun-Dried Tomatoes(in oil) Chopped & Drained; reserve 2 tablespoon oil from the jar
- 3 cups Spinach Leaves
- ½ teaspoon Salt or to taste
- Pepper to taste
- ½ cup Milk Dairy-Free: Unsweetened plant-based milk. Coconut milk will alter the taste.
- 1 tablespoon Cornstarch
Instructions
- Season chicken with a little salt & pepper then in a large skillet, heat oil and cook the chicken on medium heat until browned.
- Add the diced onion to the pan and cook 2-3 minutes until softened.
- Add 2 tablespoon reserved oil from the sun-dried tomatoes to the pan and then add your minced garlic. Stirring often for about 1 minute so you do not burn the garlic.
- Add broth to the pan along with the uncooked pasta. Bring to a boil, then reduce heat to a simmer. Cover and cook about 10 minutes until pasta is cooked, stirring occasionally.
- Once the pasta is al dente, whisk together the milk and 1 tablespoon cornstarch. Pour into the skillet and stir until thickened.
- Add the spinach to the pan. Stir until wilted. Sprinkle with Italian Seasoning, salt & pepper.
- Stir in sundried tomatoes then serve immediately.
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