How to make Tuscan Garlic Chicken Pasta at Home

 How to make Tuscan Garlic Chicken Pasta at Home

Ingredients:

Boneless chicken 2-3 fillets (500g)

Dried parsley 1 teaspoon

garlic powder 1 tsp

Crushed red pepper 1 teaspoon

paprika powder 1 teaspoon

Salt 1 tsp or to taste

Italian Seasoning 1 & ½ teaspoon

cooking oil 1-2 tablespoons

Olper's milk 2 cups

¾ cup Olpercreme

Olive oil 2-3 tablespoons

Minced garlic 3-4 tbsp

Sun-dried tomatoes 50g (substitute: mushrooms or peppers)

Baby spinach 60g

¼ cup parmesan cheese (optional)     

½ cup shredded cheddar cheese

Penne 300g (cooked to 80% done)

Chopped fresh parsley

Preparation:

Cut the chicken fillet in half and pound with a meat mallet and set aside.

In a bowl add dried parsley, garlic powder, crushed red pepper, paprika powder, salt, Italian seasoning and mix well.

On the chicken fillets, sprinkle the prepared seasoning (reserve 1 tbsp for later use) on both sides of the fillets.

In a pan add the cooking oil and fry the chicken fillets on both sides until golden brown (4-5 minutes each side), then cut two fillets into small cubes and one into slices and book.

Place the milk and cream in a bowl, whisk well and set aside.

Put the olive oil and garlic in a wok and sauté for a minute.

Add the sun dried tomatoes, mix well and cook for 2 minutes.

Add the baby spinach, mix well and cook for 1 to 2 minutes.

Now add the milk and cream mixture and mix well.

Add the reserved spices, mix well and bring to a boil.

Add the parmesan and cheddar cheese and mix well until the cheese melts.

Add the cooked penne pasta and mix well.

Now add the cooked chicken cubes and mix well.

In a serving dish, add the pasta, cooked chicken slices, and garnish with fresh parsley and serve!