This delish Tuscan chicken pasta comes together in under 1 hour and other than cooking the pasta, it’s all done in one skillet and can be made with virtually any type of pasta!
For Chicken – 2-3 chicken breast boneless, skinless and trimmed – sea salt to taste – 1/4 teaspoon black pepper or to taste – 1/3 cup flour plus 3 tablespoons for the sauce Tuscan Sauce – 4 tablespoon extra virgin olive oil – 10 garlic cloves thinly sliced – 1 small onion thinly sliced – 1/8 teaspoon red pepper flakes – 1/2 cup white wine – 3 1/2 cups chicken broth homemade – 3/4 cup Parmesan cheese grated, plus extra for serving – 1 tablespoon lemon juice – 2 cups arugula washed Pasta – 8 oz penne pasta cooked according to the package
Add chicken breasts to preheated skillet once the oil is hot, and brown on both sides, cooking until an internal temperature of 160 degrees has been reached. Transfer to a plate and cover with a lid or tent with foil.
Sauté garlic and onion until translucent and soft for a few minutes then add in red pepper flakes and flour, creating a roux which will help create a thick full-bodied sauce without any heavy cream. After about 30 seconds it should start to smell nice and nutty.