20-Minute Tuscan Chicken with Penne Pasta – The easiest and most flavorful weeknight meal! Comforting, warming, and delicious.
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 2 cups frozen spinach
- ½ large onion, finely diced
- 1 tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp pepper
- ½ tsp salt
- ½ tsp dried basil
- 28 oz can diced tomatoes, drained
- 2 cups chicken stock
- 2 cups rotisserie chicken
- ½ cup half & half
- 3 tbsp all-purpose flour
- 16 oz box penne pasta
- diced tomatoes, to garnish
- fresh basil, to garnish
- parmesan cheese to garnish
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Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.
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Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
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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.
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In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
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Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
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Drain the pasta, add the pasta to the sauce and stir.
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Garnish with diced tomatoes, fresh basil, and parmesan cheese.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.