Tuscan Chicken & Pasta
A delightful pasta skillet meal made with rotisserie chicken, spinach, and tomatoes.
Servings - 4 servings
Ingredients
- 12 oz. box small shell pasta penne or elbow
- 28 oz. can diced tomatoes
- 12 oz. bag frozen chopped spinach slightly thawed
- 1 tsp basil
- 1 tsp garlic powder
- 1 cup half and half or heavy cream
- 2 cups rotisserie chicken shredded
- Salt and pepper to taste
- 1 cup grated Parmesan cheese divided
- side salad or other favorite veggie side dish
Instructions
- Cook the pasta as directed on the package. Drain, and mix into the sauce as directed below.
- In a large skillet, add the diced tomatoes and frozen chopped spinach and stir together over medium high heat for 4 to 5 minutes, or until spinach has melted.
- Stir in the basil, garlic powder and half and half/heavy cream into the tomato sauce. Next, add the shredded rotisserie chicken and half of the grated Parmesan cheese. Stir occasionally and cook over medium high heat for 4 to 5 minutes, to allow ingredients to warm up.
- Add the cooked pasta in with the remaining ingredients, and season with salt and pepper to taste.
- Serve Tuscan Chicken and Pasta with a side salad, and garnish with remaining grated Parmesan cheese.