tuscan chicken bake - homemade method

Servings: 5
Rating: 4
Difficulty: easy
Category: main course
Total: 40 minutes

Ingredients:

  • 1 T olive oil
  • 1 lb boneless skinless chicken breast
  • salt
  • pepper
  • 3 C chicken broth
  • 3 C penne pasta
  • 1 red pepper, diced
  • 1 t Italian seasoning
  • 2 C milk
  • 2 t cornstarch
  • 1/2 C sun-dried tomatoes, chopped
  • 1/2 C paremesan, grated
  • 4 C kale, chopped
  • 4 cloves garlic

Directions:

  1. Preheat oven broiler to high, brush 9X13 pan with oil.
  2. Heat olive oil in large pot over medium heat.
  3. Add chicken, season with salt and pepper. Sear 3-4 minutes per side.
  4. Add broth, pasta, pepper, and Italian seasoning. Gently stir, cover and bring to boil.
  5. Cook for 10 minutes, stirring occasionally.
  6. Carefully transfer chicken to a plate.
  7. In medium bowl, whisk cold milk, and cornstarch; pour over the pasta. Stir gently and bring to a boil until thickened, about 1 minute.
  8. Turn off heat. Add sun-dried tomatoes, kale and garlic. Cover for 2 minutes.
  9. Meanwhile, slice chicken into thin pieces.
  10. Add chicken back to pot and stir to combine.
  11. Pour pasta mixture into the prepared baking dish. Top with paremsan cheese. Place under broiler 5-6 minutes.

Notes:

Nutrition Facts: