20-Minute Tuscan Chicken with Penne Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 354.4
- Total Fat: 5.9 g
- Cholesterol: 26.7 mg
- Sodium: 526.0 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 6.6 g
- Protein: 24.1 g
View full nutritional breakdown of 20-Minute Tuscan Chicken with Penne Pasta calories by ingredient
Introduction
Quick one-pot dinner. I am subbing in leftover turkey from Thanksgiving in place of 2 cups rotisserie chicken. Quick one-pot dinner. I am subbing in leftover turkey from Thanksgiving in place of 2 cups rotisserie chicken.Number of Servings: 8
Ingredients
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1 tbsp Extra Virgin Olive Oil
4 clove Garlic
2 cup Spinach, fresh
1 cup, chopped Onions, raw
1 tsp Oregano, ground
0.25 tsp Thyme, ground
0.25 tsp Pepper, black
0.5 tsp Salt
0.5 tsp Basil
2 (14.5 oz) cans Del Monte Petite Cut Diced Tomatoes
2 cup Chicken stock, home-prepared
0.5 cup Fat free half and half
2 cup, chopped or diced Turkey (light meat)
3 Tbsp Flour - Gold medal all purpose flour
1 pound Pasta - Barilla Plus Multigrain Pasta
Directions
Place oil, garlic, spinach, and onion in a 6-qt Dutch oven. Simmer over medium heat for 5 minutes.
Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
In a small bowl, whisk together the half and half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
Drain the pasta, add the pasta to the sauce and stir.
Garnish with diced tomatoes, fresh basil, and Parmesan cheese.
Serving Size: 1/8 recipe
Number of Servings: 8
Recipe submitted by SparkPeople user PASTRYCREAM.
Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
In a small bowl, whisk together the half and half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
Drain the pasta, add the pasta to the sauce and stir.
Garnish with diced tomatoes, fresh basil, and Parmesan cheese.
Serving Size: 1/8 recipe
Number of Servings: 8
Recipe submitted by SparkPeople user PASTRYCREAM.