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Tuscan Chicken with Lentil Pasta
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Course:
Main Course
Cuisine:
American
Italian
Keywords:
Pasta
chicken
Red Lentil Pasta
🧂 Ingredients
17 oz
Boneless, Skinless, Chicken Breast
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
1 tbsp
Extra Virgin Olive Oil
6 cups
Water
1 box
Red Lentil Penne Pasta
(about 250 grams)
4 cloves
Fresh Garlic
diced, (about 20 grams)
2 cups
Baby Portobello Mushrooms
sliced, (about 185 grams)
1 can
Diced Tomatoes, No Salt Added
(about 15 oz)
½
Red Onion
sliced, (about 100 grams)
½ tbsp
Italian Seasoning
1 tsp
Garlic Powder
¼ tsp
Sea Salt
¼ tsp
Black Pepper
2 oz
Cream Cheese, Lite
3 cups
Baby Spinach
(about 100 grams)
½ cup
Dubliner Cheese
freshly shredded, any white cheddar will do (about 65 grams)
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Instructions
1
Heat a large stovetop pan to medium heat.
2
While the pan is heating season your chicken breasts on both sides with black
pepper and garlic powder.
3
Once the pan is hot add the oil to the pan, then immediately add the chicken
breast to the pan. Cook for 2 minutes on each side. Just enough to get a golden
brown color on each side. The chicken will not be cooked through yet, that is
ok.
4
While the chicken is cooking bring a pot of 6 cups of water to a boil. Once
boiling add your red lentil penne pasta to the pot and cook for 10 minutes. Once
done strain the pasta.
5
After the Chicken has cooked for 2 minutes on both sides, remove the chicken
from the pan leaving juices in the pan, and set it aside while you begin working
with the other ingredients.
6
At this point, your pasta should be in the water.
7
Turn the heat on the large pan you just cooked the chicken in down to
medium-low. Add the diced garlic and sliced mushrooms to the pan. Stir the
veggies in with the juices remaining from the chicken and cook for 3-5 minutes.
Stirring often to prevent burning. If there doesn't seem to be enough liquid,
add a tablespoon or two of the liquid from the tomatoes.
8
While your mushrooms are cooking slice your chicken breast into bite-sized
pieces.
9
After the mushrooms and garlic have cooked for 3-5 minutes, add your sliced
chicken back into the pan. Then add your tomatoes, red onion, and season with
the Italian seasoning, garlic powder, salt, and pepper. Stir everything together
and cook for 3 minutes.
10
Now add your cream cheese to the pan. Stir until the cream cheese has mostly
melted, about 1 minute.
11
Then add your baby spinach to the pan. Stir in with the other ingredients until
wilted, about 1 minute.
12
At this point, your pasta should be done. Strain your pasta and add the pasta
into your large pan and toss with the veggies. Sprinkle with the freshly
shredded cheese and serve!
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