Tuscan chicken is the dinner trend of the moment and this dish hits all the right notes. Loaded with chicken, pasta, cheese, vegetables and a whole lot of flavour, it’s easy to put together and will satisfy even the hungriest of families. We love it as it’s a great way to use up leftover cooked chicken and make it stretch for another day.
15m prep
45m cook
6 servings
13 Ingredients
– 300g dried fusilli (spiral) pasta
– 50g butter
– 1 brown onion, finely chopped
– 3 garlic cloves, crushed
– 2 tbsp plain flour
– 4 fresh thyme sprigs, leaves picked
– 300ml carton of cooking cream
– 250ml (1 cup) milk
– 280g jar sun-dried tomato strips, drained
– 150g (1 1/2 cups) shredded cooked chicken
– 120g packet baby spinach
– 40g (1/4 cup) pre-grated parmesan
– 155g (1 1/2 cups) pre-grated pizza cheese
3 Method / Steps
Step 1
Preheat oven to 200C/180C fan forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 125ml (1/2 cup) cooking liquid. Drain.
Step 2
Melt butter in a pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add flour and thyme and stir until combined. Gradually add cream, milk and reserved cooking liquid, stirring constantly, until mixture is smooth and combined. Bring to a boil then cook for 2 minutes or until thickened slightly.
Step 3
Add tomato, chicken, spinach, parmesan and 55g (1/2 cup) pizza cheese. Season. Cook, stirring, for 2 minutes or until spinach wilts. Transfer to a 2.5L (10 cups) baking dish. Sprinkle with remaining pizza cheese. Bake for 25 minutes or until golden and heated through. Serve.
source – tastecom