Love all my Tuscan chicken recipes, and I know The sausages are the favorites Also. So I combined them in this creamy, in bad taste, Tuscan chicken paste cook!
Meet your new favorite saucepan!
- A pan, no problems!Everything is cooked together for a welcoming meal with super easy cleaning.
- A serious crowd fat!I used my creamy Tuscany garlic sauce as a base for this meal with a pan and has the best flavor ever! Even demanding eaters will ask for seconds.
- Perfect for the preparation of meals!Make it forward, freeze or enjoy the leftovers who have an equally surprising flavor the next day!
Title of quick suggestions
Lorem very carrot, university developer of tomato, but I will be in pollution and the pain of a great moment.
Tuscan chicken paste ingredients
- Test barley! I love it with pens, but Otor was a second neighbor. Exchange in 2 cups of barley and reduce the 2 cups chicken broth for a delicious turning point!
- Other pastes also work! Some good options are elbows, arches, shells or any short noodles!
How to prepare Tuscan chicken paste
Making this recipe for Tuscan chicken paste is as easy as delicious! Let the oven do the hard work as you sit and prepare to enjoy every bite!
- Mix the ingredients: Preheat the oven to 400ºF and spray a 9 × 13 -inch pan with non -stick kitchen spray. Add the chicken breasts, pen paste, heavy cream, chicken broth, chopped spinach, dried tomatoes, Italian seasoning, powdered garlic, onion powder, salt and black pepper with the pan.
- Baking: Mix everything together, then cover with a sheet and cook for 30 minutes. Remove from the oven, then mix to make sure that all the pasta is covered in liquid. Cook for another 20 minutes, then remove the sheet and mix the saucepan again.
- Add the cheese and cook: At the top of the plate with the Parmesan and the grated mozzarella. Cook for another 5 minutes or until the cheese is dissolved and sparkling. Not Over Bake! Keep an eye on the dish as it comes back, to prevent the chicken from drying out.
- Mix, rest and Serve: Remove from the oven and mix the cheese. Let it rest for a few minutes before serving. This allows flavors to merge and simplify the service.
Keep and make advice in advance
The leftovers could only be the best part! Here’s how to archive it and forward it:
- In the Fridge: Keep the leftovers in the refrigerator in an airtight container for a maximum of 4 days.
- In the Freezer: Freeze the leftovers for a maximum of 3 months in the size of the individual portions to simplify the simplest heating.
- Do in advance: Assemble this Tuscan chicken saucepan up to 24 hours before! Complete one and two passages (except preheat), then cover and refrigerate. Manage carefully so that the liquid praised. Cook as indicated when it is ready.
Other recipes with Tuscan flavor
If you love adhesion to flavors in this Tuscan chicken paste, you will love my other Tuscan recipes! From the cheese sauce to the grilled skewers, there is really a recipe for everyone.
Dinner
Marry me chicken (creamy tomato chicken dried in the sun)
35 minutes
Dinner
Tuscan garlic burgers with pesto Mayo
45 minutes
Soup
Tuscan garlic tortellini soup of tortellini
25 minutes
Chicken
Marry me chicken meatballs
35 minutes
Press
Tuscan chicken paste recipe
Enjoy the best of both worlds with my creamy pasta and Tuscan chicken cheese, which combines your love for chicken and Tuscan saucepan!
Portions 6 people
Calories 667Kcal
Ingredients
- 2 diced chicken breasts, 1 -inch pieces, about 1 ½ pound
- 10 ounce Penne Pasta
- 2 cups Heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8 ounces) drained and chopped jars dried tomatoes
- 2 spoons Italian space
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Grated Parmesan
- 1 cup Grated mozzarella
Instructions
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Preheated the oven at 400 degrees Fahrenheit and spray a 9 × 13 -inch pan with non -stick kitchen spray.
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Add the 2 diced chicken breasts, 10 ONces Penne Pasta, 2 cups of heavy cream, 2 ½ cups of chicken broth, 2 cups of chopped spinach, 2 (8 ounces) drained jars and chopped dried tomatoes, 2 teaspoons of Italian seasoning, 1 ½ teaspoon of garlic powder, 1 teaspoon of powder onion, 1 teaspoon of saltAND ½ teaspoon of pepper to the pan.
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Mix everything together to combine, cover with a sheet and cook for 30 minutes. Remove from the oven and mix to make sure that all the pasta is covered in liquid. Cook for another 20 minutes, then remove the sheet and mix the saucepan again.
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At the top of the plate with 1 cup of grated Parmesan AND 1 cup of grated mozzarella And cook for another 5 minutes, until the cheese is dissolved and sparkling.
-
Remove from the oven and mix the cheese and let it rest for a few minutes before serving.
Nutrition
Calories: 667Kcal | Carbohydrates: 41G | Protein: 36G | Fat: 40G | Saturated fat: 24G | Polynsaturo fat: 2G | Monolysatuine fat: 10G | Trans fat: 0.01G | Cholesterol: 166mg | Sodium: 1256mg | Potassium: 597mg | Fiber: 2G | Sugar: 5G | Vitamin A: 2400Iu | Vitamin C: 4mg | Soccer: 385mg | Iron: 2mg
