![]() Stored in a sealed airtight container this creamy Tuscan chicken pasta will last in the fridge for 3 – 4 days. Keep in mind, if you use just milk, it’s not going to be as thick and creamy! You can substitute coconut cream or a lower fat content cream/milk in order to lessen the fat percentage in this dish. Adding any assortment of extra vegetables mushrooms, kale, butternut squash, or even more spinach is easily going to make this dish healthier and give you any extra nutrients you might be looking for!.Serve this creamy pasta dish as is, or pair it with a nice side salad or crunchy bread to soak up that delicious cream sauce! Tips Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.Cook for 10 minutes or until the pasta is al dente. Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir.Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic. Make Sauce: Add the butter to the pot and melt over medium heat. ![]() When the chicken is cooked, remove it from the skillet. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned.
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