Is there anything better than a big bowl of pasta? This recipe is a lighter version of the classic Tuscan Chicken Pasta recipe which uses a hefty three cups of heavy cream. No judgement here if you like that version, but my waistline can't handle it. I've simply substituted chicken broth for the heavy cream which reduces the calories drastically. To make sure the sauce thickens, I create a roux with some oil and flour before pouring in the broth.
How to make Lighter Tuscan Chicken Pasta
Start by browning some small piece of chicken in some olive oil, salt and pepper. Be sure to cook the chicken all the way through, then remove it from the pan. Heat up more olive oil and add the flour, salt, pepper and seasoning until the flour is totally absorbed. Pour in 2 cups of chicken broth and 1/2 cup of milk and bring to a simmer for 15 minutes until slightly thickened. (The Parmesan cheese will help thicken the sauce too.) Stir sundried tomatoes, spinach and Parmesan into the sauce. Toss the cooked chicken and prepare pasta into the sauce and serve immediately.
Note to only use half a box of cooked pasta for this recipe. There won't be enough sauce to cover a full pound of pasta. If you need to make enough for a crowd definitely double the chicken and sauce so it's not too dry. I like to top this recipe with some extra Parmesan too!
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