Recipes and Cooking Tuscan Chicken Two-Tomato Pasta Be the first to rate & review! A bowl of pasta full of Italian flavor is the comforting one-pot dinner you deserve. We've combined fire-roasted tomatoes and dried tomatoes for a rich and tangy sauce. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 25 mins Cook Time: 8 mins Stand Time: 10 mins Total Time: 43 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 12 - 16 ounce skinless, boneless chicken breast halves, cut into 3/4-inch pieces Salt and black pepper 1 cup sliced fresh cremini or button mushrooms 3 cloves garlic, minced 1 14.5 ounce can chicken broth 1 14.5 ounce can fire-roasted diced tomatoes, undrained ½ cup chopped oil-packed dried tomatoes, drained 2 teaspoon dried Italian seasoning, crushed 8 ounce dried linguine, spaghetti, or fettuccine, broken in half, if necessary 2 cup packed baby kale 2 6.5 ounce jars marinated artichoke hearts, well-drained and chopped ½ cup purchased basil pesto Grated Parmesan cheese Directions In a 4- to 6-qt. Dutch oven heat olive oil over medium-high heat. Season chicken evenly with salt and pepper. Cook chicken in hot oil, stirring occasionally, about 8 minutes or until chicken is no longer pink. Remove chicken from pot using a slotted spoon. Add mushrooms to pot. Cook and stir about 5 minutes or just until mushrooms are softened. Add garlic; cook and stir 1 minute. Stir in the next four ingredients (through Italian seasoning). Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until pasta is almost tender, stirring occasionally. (Stir in additional broth or water if mixture seems dry.) Return chicken to pot. Stir in kale, artichoke hearts, and pesto. Remove from heat. Cover and let stand 10 minutes. Top each serving with Parmesan cheese. DIY Italian Seasoning No dried Italian seasoning in the spice cabinet? Here's how to make your own: Combine 1 Tbsp. each dried basil, dried oregano, dried rosemary, and dried thyme. Stir in 1/4 tsp. crushed red pepper. Rate it Print Nutrition Facts (per serving) 703 Calories 36g Fat 61g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 703 % Daily Value * Total Fat 36g 46% Saturated Fat 5g 25% Cholesterol 69mg 23% Sodium 1373mg 60% Total Carbohydrate 61g 22% Total Sugars 22g Protein 32g Vitamin C 19.8mg 99% Calcium 133mg 10% Iron 3.5mg 19% Potassium 464mg 10% Fatty acids, total trans 1g Folate, total 29.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.