Creamy Tuscan Chicken Pasta
35 min568 kcal each
A lighter take on the silky parmesan sauce with tomatoes and spinach: cream cheese and milk replace the cream, and chicken makes it a complete meal.
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Plan this recipeIngredients
for 4 servings- Pasta, dry280 g
- Chicken breast, boneless and skinless500 g
- Light cream cheese100 g
- Skim milk200 ml
- Parmesan, finely grated30 g
- Baby spinach150 g
- Cherry tomatoes200 g
- Tomato paste2 tbsp
- Garlic3 clove
- Olive oil1 tbsp
- Italian seasoning1 tsp
- Salt1 tsp
Method
Prep 10 min · cook 25 min- Boil the pasta in salted water until al dente, keeping a splash of the water.
- Season the sliced chicken and sear it in the oil until cooked, then set aside.
- Soften the garlic and halved tomatoes in the same pan, then stir in the tomato paste.
- Add the milk and cream cheese and stir until smooth, then the parmesan. Simmer for 2 minutes.
- Stir in the spinach until just wilted, and return the chicken.
- Toss with the pasta, loosening with pasta water, and season to taste.
Nutrition
per servingCal
568
Protein
44g
Carbs
63g
Fat
15g
Of 7.7g of sugar per serving, 0g is added sugar.
Of 15g of fat per serving, 5.4g is saturated.
