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One-Pot Tuscan Chicken

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Makes: 6 servings adjust
Per Serving: 456 Calories; 16g Fat; 26g Protein; 49g Carbs; 4g Sugars; 3g Fiber; 532mg Sodium



  • 3 tablespoons Unsalted Butter, (may substitute olive oil)

Step 1

IN a 12" stainless skillet, heat Butter/ Olive Oil over med-high.


  • 1 pound Boneless Skinless Chicken Breast
  • 34 teaspoon Salt
  • 12 teaspoon Ground Black Pepper

Step 2

Season Chicken w/ 1/4 tsp. each Salt & Pepper.

Step 3

Add to pan & cook 10-12 min., turning once, until cooked thru.

Step 4

Remove from pan & reduce heat to med.


  • 3 cloves Garlic, sliced

Step 5

Add Garlic to skillet; cook 1 min.


  • 2 cups Water
  • 1 cup Chicken Broth

Step 6

Stir in Wat & Broth, scraping brown bits from bottom of pan.


  • 1 box No-Drain Penne, such as barilla pronto (12 oz)

Step 7

Add Pasta & increase heat to high. Cook 5 min.s, stirring frequently.


  • 1 box Frozen Artichoke Hearts, thawed (9 oz)
  • 13 cup Sun-Dried Tomatoes, sliced (soft)

Step 8

Add Artichoke Hearts & Sun-Dried Tomatoes.

Step 9

Cook 5 more min.s.


  • 12 cup Heavy Cream

Step 10

Meanwhile, slice Chicken into bit-size pieces. Add to skillet w/ Cream, 1/2 tsp. Salt & 1/4 tsp. Pepper.


  • 14 cup Basil Leaf, sliced

Step 11

Sprinkle w/ Basil.
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