20-Minute Tuscan Chicken with Penne Pasta

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

Place the oil, garlic, spinach, and onion or onion powder in a 6-quart 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 & 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.
Servings: 8

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