TUSCAN CHICKEN SKILLET
Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
- Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
- Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
- Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
CREAMY TUSCAN CHICKEN PASTA
This Creamy Tuscan Chicken Pasta has the most amazing, creamy sauce. It's loaded with the flavors of the Mediterranean - sundried tomato, baby spinach, garlic, red pepper, and parmesan. Super quick and easy. A restaurant quality dish on the table in under 30 minutes.
Provided by Kelly
Number Of Ingredients 14
Steps:
- Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
- Optional: For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.
- Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Let chicken cool for a few minutes, then slice. Set aside.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
- When cheese is melted turn off the heat and stir in baby spinach.
- Salt and pepper to taste.
- Combine pasta, chicken, and sauce.
- Serve.
HEALTHY TUSCAN CHICKEN PASTA
One-pot Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky yet packed with Tuscan flavors with the addition of sun-dried tomatoes, spinach, garlic, and chicken! Plus, this healthy chicken pasta recipe can also be prepared gluten-free and/or dairy-free and is ready in under 30 minutes!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.
- Add chicken and sprinkle with 1/4 tsp salt and ground black pepper. Sear for 3-4 minutes per side.
- Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 tsp salt. Gently stir, cover and bring to a boil.
- 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).
- Remove chicken onto a plate or cutting board.
- 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.
- Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.
- In the meanwhile, slice chicken into thin pieces.
- 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.
Nutrition Facts : ServingSize 1.5 cups, Calories 549 kcal, Sugar 15 g, Sodium 612 mg, Fat 15 g, SaturatedFat 5 g, Carbohydrate 81 g, Fiber 6 g, Protein 46 g, Cholesterol 93 mg
CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN & LINGUINE TUSCANO
Recipes with cream sauces are a departure for me, but I really like this because it's not that "saucy" (it just coats the chicken and linguine) and the flavor is fabulous. It doesn't take long to prepare and it's a very satisfying dish with some salad or roasted asparagus spears. This will serve 2 for dinner with leftovers for someone's lunch the next day... ;o)
Provided by EdsGirlAngie
Categories Chicken Breast
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in boiling salted water until al dente, usually about 12 minutes (see package directions).
- In a large skillet saute garlic, shallots and chicken together in butter and olive oil over medium-low heat until chicken is cooked through and tender; do not let garlic brown.
- Add wine, salt and pepper; simmer together for about 3 minutes then whisk in flour.
- Stir in half& half, basil and oregano until heated through.
- Serve chicken over cooked linguine and sprinkle liberally with Parmesan cheese.
ONE-POT CREAMY TUSCAN CHICKEN PASTA
No need to dirty more than one dish when you prepare this One-Pot Creamy Tuscan Chicken Pasta. This hearty dish is packed with sun-dried tomatoes, chicken garlic, spinach and more hearty ingredients. Serve this One-Pot Creamy Tuscan Chicken Pasta with a side salad!
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat reserved oil in Dutch oven or large deep skillet over medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from pan, reserving drippings in pan. Cover chicken to keep warm.
- Stir garlic into reserved drippings; cook and stir 1 min. or until fragrant. Add milk and bouillon cubes; stir. Bring just to simmer over low heat, stirring constantly.
- Add pasta; stir. Simmer, stirring frequently, over medium-low heat 14 to 15 min. or until pasta is cooked to desired doneness. Add remaining ingredients; cook and stir 2 to 3 min. or until cream cheese spread is completely melted and mixture is well blended. Remove from heat.
- Slice chicken. Serve over pasta mixture.
Nutrition Facts : Calories 640, Fat 24 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 45 g
CREAMY TUSCAN CHICKEN
Creamy Tuscan chicken with fresh garlic, spinach, and sun-dried tomatoes is a meal worthy of entertaining or special occasions, yet can be on your table in 30 minutes.
Provided by Monica | Nourish + Fete
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
- If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
- Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
- Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
- Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.
Nutrition Facts : Calories 423 kcal, Carbohydrate 12 g, Protein 53 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 169 mg, Sodium 1580 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY CHICKEN ON LINGUINE
Something I found in a magazine. 14 April, 2008: I've put in Romano cheese, but it's the same cheese as Pecorino. I just mentioned it in the listing since that's the name Pecorino Romano is most commonly known by worldwide. TY Beautiful BC for pointing that out.
Provided by Galley Devil
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, butter and garlic in a pan.
- Add chicken and cook on both sides until tender.
- Remove fillets from pan, cut diagonally into thin slices and cover to keep warm. (Reserve the oil in the pan).
- To the same oil mixture add onion and cook, stirring, until onion is soft.
- Add crumbled stock cube and water and allow to simmer, uncovered, until reduced by half.
- Add cream, green onions and cheese and stir until cheese melts.
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Transfer to a serving dish and arrange chicken mixture over the pasta and top with sauce.
Nutrition Facts : Calories 987.8, Fat 33, SaturatedFat 17.4, Cholesterol 185.7, Sodium 769.3, Carbohydrate 103, Fiber 5.1, Sugar 4.6, Protein 66.6
PASTA AND CHICKEN DI TOSCANA
Pretend you're in in Tuscany with this recipe for chicken Toscana with pasta. Top with fresh basil for beautiful Italian flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms and garlic to skillet; cook 3 to 4 min. or until mushrooms are tender, stirring frequently. Stir in pasta sauce.
- Return chicken to skillet. Bring sauce just to boil; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Drain pasta. Serve topped with chicken, pasta sauce mixture and basil.
Nutrition Facts : Calories 610, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g
TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 25
Steps:
- Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
- Whisk the egg lightly in a shallow bowl.
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
- Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
- Add the oil to the pan and heat on a medium heat.
- Add the onion and cook for 3-4 minutes until they start to soften.
- Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
- Next pour in the wine and allow to bubble for 2 minutes,
- Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
- Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
- Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
- Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
Nutrition Facts : Calories 667 kcal, Carbohydrate 36 g, Protein 63 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 224 mg, Sodium 1129 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving
TUSCAN GARLIC CHICKEN AND LINGUINE + VIDEO
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
Provided by Donna Elick
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it's al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
- Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it's a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
- Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
- Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.
Nutrition Facts : ServingSize 1, Calories 989 kcal, Carbohydrate 101 g, Protein 52 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 1270 mg, Sugar 11 g, Fiber 6 g
TUSCAN CHICKEN PASTA
Whip up this chicken, bacon, and spinach spaghetti in minutes.
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
- Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.
- Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and ½ cup of reserved pasta water. Simmer 5 minutes.
- Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
- Garnish with basil before serving.
TUSCAN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
- Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
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- Meanwhile, heat the oil in a deep,lidded frying pan or large saucepan. Add the cherry tomatoes plus a pinch of salt and cook over a medium heat for 5 minutes until starting to soften.
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