- Egg free
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Soy free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Transport your tastebuds to central Italy with this creamy Tuscan chicken pasta, perfect for a no-fuss weeknight family dinner.
- Serves4
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 2 x 250g pkts Coles Vine-Ripened Cherry Tomatoes
- 2 red onions, cut into wedges
- 2 red capsicums, seeded, coarsely chopped
- 8 garlic cloves, thickly sliced
- 2 tbs olive oil
- 375g shell pasta
- 1/2 Coles Hot Roast Chicken, meat shredded, skin and bones discarded
- 300g tub light sour cream
- 1 cup (80g) finely grated parmesan
- 1/2 cup finely chopped basil
- 1 cup (120g) pitted Sicilian olives, halved
- Basil leaves, to serve
- Lemon wedges, to serve
- Finely grated parmesan, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Remove half the tomatoes from the vine and place in a 3.5L (14-cup) ovenproof dish with the onion, capsicum, garlic and 1 tbs of the oil. Season.
Step 2
Roast for 35 mins or until vegetables are soft.
Step 3
Meanwhile, place the remaining tomatoes, still on their vine, in a small greased ovenproof dish. Roast for 20 mins or until just soft, but still holding their shape.
Step 4
Cook the pasta following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the pasta water. Add pasta, reserved cooking water, chicken, sour cream and parmesan to the vegetable mixture. Stir to combine. Stir in basil. Season.
Step 5
Serve pasta topped with roasted tomatoes on the vine, Sicilian olives, basil leaves, lemon wedges and extra parmesan.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze Tuscan chicken pasta for up to 6 months. Use up the other half of the hot roast chicken tossed through a salad, as the filling for tacos, or as a topping on homemade pizza.
Tuscan chicken pasta recipe
On the table in under an hour, this flavour-packed creamy Tuscan chicken pasta is an easy family favourite. The hero of the dish is all in the roasted tomato and capsicum sauce that has been cooked down in the oven for an aromatic, jammy finish that brings together all the flavours of Tuscany.
The origins of Tuscan chicken pasta
Creamy Tuscan chicken pasta is said to have originated from the region of Tuscany in central Italy. The key ingredients in this Italian-inspired recipe include a creamy tomato sauce made from roasted tomatoes, capsicum, red onions, garlic and sour cream, and pre-cooked hot roast chicken that’s been tossed through shell pasta.
What to serve with Tuscan chicken pasta
Serve this easy pasta dish topped with the Italian flavours of chopped basil, Sicilian olives, grated parmesan and a squeeze of lemon. As this chicken Tuscan pasta recipe feeds four, it’s the perfect dish for a no-fuss lunch or weeknight dinner served any time of year, or an easy main as part of your entertaining spread.
Tips for making creamy Tuscan chicken pasta
While this recipe is easy to follow, here are a few tips to ensure you get the best possible result with your Tuscan chicken pasta:
When making the tomato sauce, coarsely chop the red capsicum and red onion to allow all the ingredients to roast and soften evenly.
Don’t forget to reserve ½ cup of pasta water when draining the cooked shells. The starchy water will help to slightly thicken the sauce and bring the dish together.
To easily shred the cooked chicken, take a fork in each hand and use the prongs to gently pull the strands of chicken apart. If you have a hand mixer, place the chicken in a bowl and use a mixer on low speed to carefully break apart the meat.
Love this Tuscan chicken pasta recipe?
If you love the simple, bright flavours of this Tuscan chicken pasta, you might like to try our creamy chicken and bacon pasta, creamy chicken and lemon fettuccine, or even this 15-minute tomato pesto chicken pasta for a weeknight meal in a flash.
FAQs
Tuscan chicken pasta
- Serves4
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 2 x 250g pkts Coles Vine-Ripened Cherry Tomatoes
- 2 red onions, cut into wedges
- 2 red capsicums, seeded, coarsely chopped
- 8 garlic cloves, thickly sliced
- 2 tbs olive oil
- 375g shell pasta
- 1/2 Coles Hot Roast Chicken, meat shredded, skin and bones discarded
- 300g tub light sour cream
- 1 cup (80g) finely grated parmesan
- 1/2 cup finely chopped basil
- 1 cup (120g) pitted Sicilian olives, halved
- Basil leaves, to serve
- Lemon wedges, to serve
- Finely grated parmesan, extra, to serve
Description
Transport your tastebuds to central Italy with this creamy Tuscan chicken pasta, perfect for a no-fuss weeknight family dinner.
Method
Step 1
Preheat oven to 220°C. Remove half the tomatoes from the vine and place in a 3.5L (14-cup) ovenproof dish with the onion, capsicum, garlic and 1 tbs of the oil. Season.
Step 2
Roast for 35 mins or until vegetables are soft.
Step 3
Meanwhile, place the remaining tomatoes, still on their vine, in a small greased ovenproof dish. Roast for 20 mins or until just soft, but still holding their shape.
Step 4
Cook the pasta following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the pasta water. Add pasta, reserved cooking water, chicken, sour cream and parmesan to the vegetable mixture. Stir to combine. Stir in basil. Season.
Step 5
Serve pasta topped with roasted tomatoes on the vine, Sicilian olives, basil leaves, lemon wedges and extra parmesan.