Creamy Tuscan Chicken Pasta
This one-pan dinner combines mini tender chicken meatballs, sun-dried tomatoes, spinach and your favourite small shaped pasta, all simmered in a tomato cream sauce. Perfect for during the week when you're craving something comforting without a mountain of dishes.
Servings: 6 servings
Equipment
- 1 large/deep frying pan
Ingredients
Meatballs
- 1 lb ground chicken
- 2 tbsp sun-dried tomato oil 1 tbsp added to the meatball mixture and 1 tbsp to fry the meatballs
- 3 tbsp Italian seasoned breadcrumbs
- 2 tbsp fresh parsley finely chopped
- 1 tsp grainy mustard
- 1 tsp old bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 1 tbsp sun-dried tomato oil
- 2 cups ditalini pasta uncooked
- 1/3 cup white wine chardonnay
- 2 cups chicken stock salted
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- 1 cup cherry tomatoes cut in half
- 1/3 cup sun-dried tomatoes in oil roughly chopped
- 1 398mL can tomatoes
- 2 cups spinach roughly chopped
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp salt
- fresh basil to garnish
Instructions
- Prepare the meatballs: to a medium sized mixing bowl, add all of the meatball ingredients and mix to combine. Form the meatball mixture into small, bite-sized balls. (I made 55-60 mini meatballs).Repeat until you've used up all of the mixture.
- Fry the meatballs: next, bring a large deep pan to medium heat. Add 1 tbsp of sun-dried tomato oil and once hot, add the meatballs.Fry on all sides until golden. Around 4-5 minutes. Don't worry about fully cooking the meatballs, they will finish cooking in the sauce. (See FAQs if you want to make bigger meatballs).Remove the meatballs from the pan and set aside until ready to use.
- Make the sauce: if the pan seems dry, add 1 tbsp of sun-dried tomato oil.Next, fry the shallot, garlic, tomatoes, smoked paprika and chili powder, ensuring you scrap the bottom of the pan to pick up any bits left from frying the meatballs. Let sauté for 1-2 minutes, just until fragrant.Deglaze with the white wine, and let simmer for 1-2 minutes, just until the wine has reduced by half.Add the sun-dried tomatoes, can of tomatoes, and salt. Next add the pasta and chicken stock.Allow the pasta to simmer until the pasta is al dente and the majority of the liquid has been absorbed. Sammy's tip: stir frequently to avoid the pasta from sticking to the bottom of the pan.
- Finish: return the meatballs back to the pan then add the heavy cream, parmesan cheese and spinach. Simmer until the sauce has thickened and the chicken is cooked through. About 2-3 minutes.Sammy tips: add a splash of chicken stock if you need to thin out the sauce.
- Garnish: with more cheese and fresh basil if desired.
Video
Nutrition
Calories: 515kcal | Carbohydrates: 58g | Protein: 29g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 96mg | Sodium: 710mg | Potassium: 1129mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1809IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 4mg
