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Creamy Tuscan Chicken with Italian Zucchini and Tomatoes-1

Creamy Tuscan Chicken with Italian Zucchini and Tomatoes

Creamy Tuscan Chicken with Italian Zucchini and Tomatoes is a flavorful dish featuring tender chicken cooked in a creamy sauce infused with Tuscan flavors. The dish is complemented by the addition of Italian zucchini and juicy tomatoes, creating a deliciously satisfying meal that is both creamy and vibrant.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Calories: 410
Ingredients Method

Ingredients
  

Creamy Tuscan Garlic Chicken and Penne
  • 2 lb boneless skinless chicken breast
  • 1/2 oz cream cheese
  • 2/3 oz Parmesan Cheese grated
  • 2/3 oz sun-dried tomatoes julienned
  • 1 oz spinach
  • 1/4 tbsp coarse Kosher salt
  • 1/4 tbsp black pepper
  • 2 oz Italian seasoning
  • 1/8 oz unsalted butter
  • 1/4 oz peeled garlic
  • 1/4 oz chicken bouillon cube
  • 8 oz water
  • 3/4 lb Penne pasta
  • salt water for pasta
Italian Zucchini with Tomatoes
  • 1.5 lb zuccchini
  • 3 oz canned tomatoes 3/4" dice
  • 3 oz yellow onions
  • 1/2 tsp Italian seasoning

Method
 

Creamy Tuscan Chicken
  1. Preheat oven to 375 degrees
  2. Place chicken on baking sheets and roast to 165 degrees. Cool and cut into cubes.
  3. In a bowl, butter over medium heat. Sauté garlic.
  4. Add chicken bouillon and water and stir until mixed.
  5. Reduce heat to low. Add cream cheese and whisk until blended. Add sundried tomatoes and parmesan cheese to the sauce, blending until cheeses are melted. Remove from heat to cool.
  6. After cooling, add spinach, so that it gets soft without cooking and disintegrating.
  7. Cool further and then toss pasta into the sauce for serving.
  8. Dress with chicken on top.
Penne Pasta
  1. Bring water and kosher salt to boil.
  2. Add penne and cook to instructions on packaging.
  3. Drain for serving.
Italian Zucchini with Tomatoes
  1. Preheat oven to 400 degrees.
  2. Clean and dice zucchini and onions into medium-sized cubes. Place both into a bowl and add Italian seasoning.
  3. Place seasoned zucchini and onions onto a shallow roasting pan and bake for 15-20 minutes, based on preference. Remove and let cool.
  4. In pan, add cooked vegetables and can diced tomatoes. Cook gently for 10m.
  5. Cool and serve with dressed chicken and pasta.