Creamy Tomato Chicken Pasta

Creamy Tomato Chicken Pasta takes approximately 25 minutes from beginning to end. This recipe makes 6 servings with 639 calories, 31g of protein, and 26g of fat each. For $2.01 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Cook Like a Champion Blog requires yellow onion, half and half, kosher salt, and extra virgin olive oil. 4512 people have made this recipe and would make it again. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. If you like this recipe, take a look at these similar recipes: Creamy Tomato Chicken Pasta, Creamy Chicken, Bacon & Tomato Pasta, and Creamy Tomato-Basil Pasta with Chicken.

Servings: 6

Cooking duration: 25 minutes

 

Ingredients:

1 8-ounce bag (about 2 cups packed) baby spinach, coarsely chopped

2 15-ounce cans diced tomatoes, drained

1 pound chicken sausage, casings removed

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh basil, plus more for garnish

3 cloves garlic, minced

1½ cups half and half

½ teaspoon Kosher salt

1 cup grated Parmesan, plus more for garnish

1 pound pasta (penne or farfalle)

¼ teaspoon red pepper flakes

3 tablespoons tomato paste

1 medium yellow onion, diced

Equipment:

pot

frying pan

wooden spoon

Cooking instruction summary:

Cook pasta in a large pot of well-salted water until al dente. Drain, reserving ½ cup of pasta water, and set aside.While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic, red pepper flakes, salt and tomato paste and continue cooking for an additional minute. Add the chicken sausage, using a wooden spoon to break up the pieces. Cook for 6-8 minutes, or until the sausage is completely cooked through.Reduce heat to medium-low and stir in the half and half and Parmesan. Simmer lightly, stirring frequently, until the sauce reaches your desired consistency. Add the spinach, tomatoes and basil and stir to combine, using the reserved pasta water to thin the sauce as needed. Top with extra Parmesan and basil, if desired, and serve.

 

Step by step:


1. Cook pasta in a large pot of well-salted water until al dente.

2. Drain, reserving ½ cup of pasta water, and set aside.While the pasta is cooking, heat the oil in a large skillet over medium-high heat.

3. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes.

4. Add the garlic, red pepper flakes, salt and tomato paste and continue cooking for an additional minute.

5. Add the chicken sausage, using a wooden spoon to break up the pieces. Cook for 6-8 minutes, or until the sausage is completely cooked through.Reduce heat to medium-low and stir in the half and half and Parmesan. Simmer lightly, stirring frequently, until the sauce reaches your desired consistency.

6. Add the spinach, tomatoes and basil and stir to combine, using the reserved pasta water to thin the sauce as needed. Top with extra Parmesan and basil, if desired, and serve.


Nutrition Information:

Quickview
639k Calories
31g Protein
25g Total Fat
72g Carbs
24% Health Score
Limit These
Calories
639k
32%

Fat
25g
40%

  Saturated Fat
9g
62%

Carbohydrates
72g
24%

  Sugar
8g
9%

Cholesterol
87mg
29%

Sodium
1539mg
67%

Get Enough Of These
Protein
31g
62%

Selenium
53µg
77%

Vitamin K
57µg
55%

Manganese
0.97mg
49%

Vitamin A
1879IU
38%

Phosphorus
362mg
36%

Calcium
341mg
34%

Vitamin C
21mg
26%

Iron
3mg
21%

Magnesium
82mg
21%

Potassium
701mg
20%

Copper
0.38mg
19%

Vitamin B6
0.38mg
19%

Fiber
4g
19%

Vitamin B2
0.31mg
18%

Vitamin E
2mg
15%

Zinc
2mg
15%

Vitamin B3
2mg
14%

Folate
52µg
13%

Vitamin B1
0.18mg
12%

Vitamin B5
0.79mg
8%

Vitamin B12
0.4µg
7%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

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