Tuscan Chicken Pasta

by Fattig.student
30 min
Tuscan Chicken Pasta


  • 100 g lentil or pea penne
  • 1 clove garlic
  • 1/2 x red onion
  • 100 g sun-dried tomatoes in oil
  • 200 g chicken breast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 dl cream
  • 1/2 pack spinach
  • 25 g parmesan
  • 1/4 pack fresh basil


  1. Boil the lentil pasta in salted water.
  2. Mince the garlic and red onion and add to a pan together with sun-dried tomatoes in oil. Fry over medium heat until the onion is soft.
  3. Add the chicken fillet and cook until the chicken is cooked all the way through. Season with salt and pepper.
  4. Add cream and let it simmer for a few minutes.
  5. Drain the pasta once it's al dente. Add the pasta to the sauce, along with fresh spinach and mix until the spinach has shrunk and the pasta has absorbed some of the cream sauce.
  6. Serve with grated parmesan and fresh basil.