• Jo Murray

Tuscan Chicken Pasta

With Winter upon us I find that I am always craving comfort food. As we know comfort food comes in all shapes and flavours but most of the time a bowl of creamy pasta always hits the spot. Especially one with chicken and bacon... mmmmm!


This Tuscan Chicken Pasta not only ticked all the flavour boxes but also was easy to prepare, cook and have on the table without too much fuss. The chicken was juicy and tender and of course, there are no words to use when it comes to describing the way that bacon adds flavour to this dish or any dish for that fact.


The sauce was creamy and laced with garlic and parmesan cheese. There was the underlying flavours of the chicken and bacon in the sauce also as the same frying pan was used to bring together this dish so it definitely ticked all the boxes in the comfort food category.


I have to be totally honest however when it comes to cooking gluten free pasta... I haven't mastered it yet, except for lasagne sheets which are a no brainer. In fact, it's the only gluten free ingredient that has been very testing when it comes to cooking with. Typically with wheat pasta you can cook it, drain and put it to the side but I find gluten free pasta isn't as forgiving. I find that if you overcook it (even by a minute) it tends to break or loose shape and you cannot precook to reheat in a pasta dish just like this. But then if you undercook it the pasta is unworkable and inedible. If anyone could give me any tips or tricks I would greatly appreciate it. I beg you! This gluten free pasta caper is doing my head in!


However that being said, this turned out to be a great flavoured dish for mid week. Sprinkle it with a little parmesan and chopped basil and you will be in your element.



Tuscan Chicken Pasta

(Recipe sourced from Delish)


Serves 6


💚 10sp per serve with Lemon Drizzle

💙 9sp per serve with Lemon Drizzle

💜 9sp per serve with Lemon Drizzle


1 tablespoons extra-virgin olive oil

3 boneless, skinless chicken breasts

salt

freshly ground black pepper

6 slices bacon

350 grams wheat or gluten free pasta of your choice

2 cloves garlic

2 cups diced tomatoes (fresh or canned)

3 cups baby spinach

1/2 cup light cream

1/3 cup freshly grated Parmesan

freshly torn or chopped basil, for garnish


In a large frying pan over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.


In same frying pan, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.


Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.


In same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.


Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.


Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)


Garnish with basil before serving.

Enjoy!

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