Toscaanse pasta
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By Tom Vrancken
Toscaanse pasta
10 steps
Prep:20minCook:1h 10min
Fitness, low calorie pasta recipe.
Updated at: Wed, 25 Jun 2025 11:43:32 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
32
High
Nutrition per serving
Calories724.3 kcal (36%)
Total Fat27.1 g (39%)
Carbs71.6 g (28%)
Sugars18.3 g (20%)
Protein50.5 g (101%)
Sodium574 mg (29%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1kgchicken breasts

2 tablespoonsitalian herb mix

salt

12 cranksBlack pepper

3 Tbspmayonnaise

375gwhole wheat penne

900mlskimmed milk

4 clovesgarlic
2 for chicken marinade, 2 in sauce

120gsun-dried tomatoes

400gfresh spinach

½ cupwhite wine

80gparmesan cheese

2shallots

1 Tbspbalsamic vinegar

1 Tbspolive oil

100gricotta
Instructions
Step 1
Make the marinade with 3 tablespoons of Italian herbs, pressed garlic, black pepper, balsamic and mayo.
Step 2
Clean the chicken fillets. Flatten the chicken so it is the same thickness everywhere in a freezer bag.
Step 3
Add the marinade to the bag of chicken, making sure everything is well distributed on all sides of the chicken fillets.
Step 4
Zet een ketel met gezouten water op het vuur.
Step 5
Fry the chicken fillets on a medium-high heat in a pan. 5 minutes per side. Inside, the chicken should be 68-70 degrees Celsius. Let the chicken rest.
Step 6
Make the sauce. Cut the sun-dried tomatoes until a paste. Cut the shallot in small pieces and press two cloves of garlic in a pot and fry in olive oil until light brown. Add the sun-dried tomatoes, mix well. Deglaze with white wine and let the alcohol evaporate. Add the milk, ricotta, Parmesan cheese and stir until well combined.
Step 7
Put the pot with sauce on low heat and add the spinach. Stir frequently.
Step 8
Kook de pasta 10 minuten.
Step 9
Cut the chicken into pieces.
Step 10
When the sauce has thickened and the spinach has shrunk, add the chicken. Add salt if necessary.
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