Step 1

Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.

Step 2

Add chicken and sprinkle with 1/4 tsp salt and ground black pepper. Sear for 3-4 minutes per side.

Step 3

Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 tsp salt. Gently stir, cover and bring to a boil.

Step 4

Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat. Pasta should be al dente (not too soft, so it doesn’t become a mush).

Step 5

Remove chicken onto a plate or cutting board.

Step 6

In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.

Step 7

Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.

Step 8

In the meanwhile, slice chicken into thin pieces.

Step 9

Add chicken to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.