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Tuscan Chicken with Pasta Recipe

Tuscan Chicken with Pasta
Source: Campbells

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Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium shallot, finely diced
  • 3 cloves garlic, minced
  • 1 carton Campbell’s® Chicken Broth with White Wine
  • 1/2 cup whipping cream
  • 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup grated Parmesan cheese
  • 1/2 lb fettuccine pasta, cooked to package directions
PREP TIME
20m
COOK TIME
40m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • Season chicken with salt and pepper on both sides.
  • In a large non-stick skillet heat 1 tbsp oil over medium.
  • Add chicken and cook for 4-5 minutes, or until browned.
  • Flip over and cook for another 3-4 minutes or until browned on both sides and cooked through.
  • Set aside and keep warm. 
  • Add remaining oil, shallot and garlic to the pan.
  • Sauté for 1-2 minutes over medium heat or until starting to soften.
  • Pour in broth and scrape up any brown bits from the pan.
  • Increase heat to high.
  • Bring to boil and reduce by half, roughly 8-12 minutes. 
  • Add the cream and sundried tomatoes.
  • Bring back to simmer for 5 minutes, stirring frequently, until sauce thickens.
  • Stir in spinach, cherry tomatoes and Parmesan; cook until the spinach is wilted and sauce is thick enough to coat the pasta. 
  • Combine sauce with prepared pasta and stir well to coat; allow to rest for 5 minutes before serving.
  • Slice chicken cutlets into strips.
  • Portion pasta into serving bowls and serve topped with chicken and extra Parmesan. 

Dinner

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A recipe from Campbells

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