Tuscan Chicken Pasta (Print Version)

# Ingredients:

→ Chicken & Base

01 - 1 large boneless skinless chicken breast (about 1 pound)
02 - 2-3 tablespoons olive oil
03 - 3 teaspoons Italian seasoning
04 - 1 tablespoon salted butter
05 - 3 cloves garlic, minced

→ Sauce

06 - ¼ cup dry white wine
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried oregano
09 - 1 pinch red pepper flakes (optional)
10 - 2 cups chicken broth
11 - 1¼ cups half and half

→ Mix-ins

12 - ½ pound pasta (any kind)
13 - ⅓ cup sundried tomatoes, drained and chopped
14 - ½ cup grated Parmesan cheese
15 - ¼ cup grated Romano cheese
16 - 2 cups spinach

# Instructions:

01 - Slice chicken into 3 thin pieces, pat dry, and season with Italian seasoning, salt, and pepper
02 - Sear chicken in oil 4-5 minutes per side until golden. Rest 5 minutes then cut into bite-sized pieces
03 - Melt butter, add garlic, wine, tomato paste, oregano, and red pepper flakes. Reduce by half
04 - Add broth, half and half, and sundried tomatoes. Bring to boil and cook pasta in sauce
05 - Reduce heat, add cheeses gradually. Stir in chicken and spinach until heated through

# Notes:

01 - Can use Pinot Grigio or Chardonnay, or substitute broth
02 - Use freshly grated cheese for best melting
03 - Can cook pasta separately using less broth

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