Tuscan Chicken Pasta

Tender chicken and pasta tossed with sun-dried tomatoes, spinach, and garlic in a light olive oil sauce inspired by Tuscan flavors.

Ingredients

• •4 chicken breasts (about 6 oz each)
• •1 pound pasta (penne or linguine)
• •3 cups fresh spinach
• •1/2 cup sun-dried tomatoes, chopped
• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon Italian seasoning
• •2 tablespoons lemon juice

Instructions

1. 1Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
2. 2While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
3. 3Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6–7 minutes per side until golden and cooked through, then transfer to a cutting board and slice into bite-sized pieces.
4. 4In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
5. 5Add the sun-dried tomatoes and fresh spinach to the skillet, stirring until the spinach is wilted, about 2–3 minutes.
6. 6Return the sliced chicken to the skillet and toss with the spinach and sun-dried tomato mixture.
7. 7Add the cooked pasta to the skillet and toss everything together to combine.
8. 8Drizzle the lemon juice over the pasta and chicken, toss again, and adjust seasoning with salt and pepper to taste.
9. 9Serve hot and enjoy this light Tuscan-inspired pasta dish.

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