Tuscan Chicken Pasta- Serves 6
Ingredients:
2 cups shredded chicken*
16 oz. box of pasta, any kind will do (we used whole grain penne)
2 (14.5 ounces) cans diced tomatoes, drained
2 cups chicken stock
½ cup half & half (we used fat-free)
3 tablespoons all-purpose flour
1 tablespoon olive oil
4 garlic cloves, minced
2 cups frozen spinach (we used an 8 oz package)
½ onion or 1 tablespoon onion powder
1 teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
½ teaspoon dried basil
grated Parmesan cheese, to garnish
4 garlic cloves, minced
2 cups frozen spinach (we used an 8 oz package)
½ onion or 1 tablespoon onion powder
1 teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
½ teaspoon dried basil
grated Parmesan cheese, to garnish
Directions:
2. Start cooking the pasta, until it's al dente, in a separate pot.
3. Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the large pot. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
4. In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined. Allow to simmer for about 12 minutes.
5. Drain the pasta, add it to the sauce and mix it up.
6. Dish it out, top with some Parm cheese, and enjoy!
![]() |
| Step 3- when I remembered to take pics |
![]() |
| Step 5- Mix things up |
![]() |
| Bon appetit! |
Notes:
* The original recipe calls for 2 C of rotisserie chicken, but I used shredded chicken because that's what I had on hand. I made it about 2 days earlier using this crockpot recipe. It was a little dry in this dish, and honestly, this recipe doesn't need chicken at all.
* The original also calls for a Dutch oven, which I don't have. A large pot gets the job done just fine.
What's one of your go-to weeknight meals?








































