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Tuscan Chicken Skillet


16 oz Pastene Italian Nidi
kosher salt and freshly ground black pepper
4 bacon slices, chopped
1 lb chicken tenders, cut into 1” pieces
2 tsp Pastene Minced Garlic
1 14.5 oz Pastene Fire Roasted Diced Tomatoes
1 cup heavy cream
5 oz fresh baby spinach
¾ cup Pastene Grated Parmesan Cheese
3 Tbsp fresh basil, chopped


  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
  • Cook the bacon in a large, cold skillet, over medium-high heat, flipping occasionally, until crispy, about 8 minutes. Transfer to a paper towel lined plate. 
  • Cut the chicken into 1” cubes and  sprinkle the chicken lightly with salt and pepper. Add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
  • Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

Product Used

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