One bite of this Creamy Tuscan Chicken & Penne and you'll want more! It tastes like gourmet Italian but it's totally macro-friendly, lower in fat and high in protein. The sauce is oh so creamy and rich with flavors of roasted tomatoes, garlic, and parmesan. Perfect for noodles to soak up!
NOTES: You can make this gluten free using gluten free penne, or dairy free using plant based cream (like Country Crock) and vegan parm.
Creamy Tuscan Chicken & Penne
Makes 6 servings
2 tbsp. olive oil, divided
2 lbs. raw boneless skinless chicken breasts
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried oregano
3 cloves garlic, minced
1 1/2 cup cherry tomatoes, halved
3 cups baby spinach
3/4 cup heavy cream
1/4 cup chicken bone broth
1/4 cup grated Parmesan
6 oz. dry penne, cooked (makes about 13.5 oz. cooked)
Directions:
Heat 1 tbsp. oil in a skillet over medium heat.
Add chicken breasts to skillet and season with salt, pepper, and dried oregano. Cook for 5 minutes per side or until cooked through and slightly browned.
Set chicken aside on a plate.
Add remaining oil, garlic, and tomatoes.
Saute over medium heat until tomatoes are bursting and garlic is lightly browned.
Add spinach, cream, broth, and parmesan.
Simmer over medium-low heat for 2-3 minutes, stirring until flavors melt together, then add chicken and simmer just until heated through.
Divide chicken, sauce, and noodles evenly between six meal prep containers. Seal containers and keep in the fridge up to one week or in the freezer up to one month.
Calories (1/6th of recipe, including penne): 417kcal, Fat: 18g, Sat fat: 6.2g, Carbs: 24g, Fiber: 1g, Sugar: 1g, Protein: 38g, Sodium: 331mg
