Creamy Tuscan Chicken
This meal tasted as good as it looks! I don’t care for white meat but cooked this way it was absolutely delicious! I added some fettuccine to soak up that delicious sauce that is flavored with freshly grated parmesan cheese, garlic and Italian seasonings. Toss in some spinach and fresh tomatoes…….amazing!
For all the real Italians cooks reading this, I am not Italian and this is just my version of Tuscan Chicken so go easy on me. All I can say is where has this been all my life!
Source: Recipe was adapted from The Recipe Critic.
Ingredients
Place the chicken in a bag and pound it so that it is all the same thickness.
In a large frying pan over medium heat, add olive oil and cook the chicken.
Salt and pepper each side to taste.
Cook until lightly brown and 165 degrees at the thickest part.
Remove from the pan and place on a plate and keep warm.
In a large pot boil water and cook linguine according to the package directions.
Drain pasta and keep warm.
In the same pan the chicken cooked in add the heavy cream, chicken broth,
garlic powder, Italian seasonings and freshly grated Parmesan cheese.
Bring to a boil, stirring frequently, over medium heat.
Reduce heat to medium low, simmering until the mixture becomes thicker.
This will take some time to reduce and thicken, stirring frequently.
Once thickened, add the tomatoes and spinach cooking
a few minutes until the spinach is wilted.
Add the chicken to the pan, cooking a few minutes until chicken gets warmer.
Serve hot over linguine.
Creamy Tuscan Chicken
http://www.InDianesKitchen.com
Ingredients
- 4 medium boneless, skinless chicken breasts
- 4 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp Italian seasonings
- 1 cup freshly grated Parmesan cheese
- salt and pepper to taste
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup diced tomatoes
- 2 cups spinach
- 8 oz Linguine
Directions
- Pound the chicken so they are all an even thickness.
- In a large frying pan over medium heat, heat the olive oil and cook chicken until no longer pink and 165 degrees at the thickest part.
- Remove chicken to a plate and keep warm.
- Cook the linguine according to package directions, drain and keep warm.
- Add to the chicken pan the cream, chicken broth, garlic powder, Italian seasonings and Parmesan cheese. Stir frequently until hot and it thickens, this takes some time.
- Add the tomatoes and spinach cooking until the spinach is wilted.
- Add the chicken breasts back to the pan for a few minutes to warm.
- Serve over pasta.
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Categories: Chicken, Pasta, Vegetables/Slaws/Salads
Man that looks so good
Thank you it really was!
That makes me hungry! Nice recipe and pictures.
Thank you now go eat..lol
Love all the color. I noticed the hand written labels with dates on the spices – do you grind and blend your own?
I grow some of my own herbs and dehydrate them. My herb garden keeps getting bigger. lol
Wonderful recipe 🙂
Thank you Mara!
I can’t wait to try this one out! Looks so good!
Thank you Jen it was!
Nice recipe
Thanks!
Hummm ! creamy chicken in the italian way – thank you, dear Diane 🙂
You are very welcome!
You have the best recipes!
Aw thank you so much Jacquie! You have the best books!
This looks delicious! Bookmarked to make it myself 🙂
Thank you Amy it turned out amazing! I will define making this one again!
Love this chicken recipe, everything from the look of it to the seasoning 🙂
Thank you! I couldn’t believe how good it was! I can’t believe I never made this before.
Looks de-licious!!
Thank you so much!
This looks amazing!! Great recipe x
Thank you Rebecca it was so delicious!
😊
It looks creamy and delicious, am sure it tastes great with pasta
OMG I could not believe how great it tasted! Never made it before this. Thank you!!
awesome!
Looks very tasty!!!!
Thank you so much!
Looks delicious!
It really was! Thank you so much Brina!
Boy does this ever look good!
I am such a lover of creamy anything! Not very healthy but oh so good! This dish was a huge hit! Thanks so much Dorothy!