Grammy's Kitchen · Tuscan Chicken Pasta · Tuscan Chicken Pasta
One of 22 tuscan chicken pasta recipes we measured
4 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 12% |
| protein add | 192% | 244% |
| dairy | 0% | 70% |
| aromatics | 52% | 8% |
| vegetables and beans | 134% | 75% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 300 g (10.5 oz) pasta shapes (I use rigatoni) |
| 27 g | 2 tbsp olive oil |
| 525 g | 3 chicken breasts - (approx. 525g/1.1lbs), chopped into bitesize chunks |
| 2 g | 1/4 tsp salt |
| 1 g | 1/2 tsp freshly ground black pepper |
| 1 g | 1 tsp dried oregano |
| 1 g | 1/2 tsp dried thyme |
| 3 g | 1.5 tsp paprika |
| 1 g | 1/4 tsp garlic powder |
| 150 g | 1 onion (peeled and sliced) |
| 6 g | 2 cloves garlic (peeled and minced) |
| 160 g | 160 g (1 cup) sun-dried tomatoes (I like the bright red ones from the deli counter) |
| 120 g | 1 red bell pepper (de-seeded and sliced) |
| 31 g | 2 tbsp tomato puree ((paste for US)) |
| 90 ml (1/3 cup) white wine | |
| 240 ml (1 cup) chicken stock | |
| pinch salt and pepper | |
| 90 ml (1/3 cup) double (heavy) cream | |
| 50 g | 50 g (1/2 cup) parmesan cheese (grated) |
| 90 g | 90 g (3 packed cups) fresh baby spinach |
| 6 g | 1 tbsp chopped parsley |
Method: 10 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Sooo good! I used creme fraiche instead of cream to make this recipe a bit lighter and was still delicious. Definitely one for my rotation!” — a cook, 5.0★
“Delicious and quick and easy to make as well. It will be a favourite in our house.” — a cook, 5.0★