THE BEST TUSCAN GARLIC CHICKEN
This rich, flavorful recipe is always a hit with my guests. This recipe uses some shortcuts in exchange for spending more time boosting the flavor to the recipes that are out there.
Provided by Jeremiah Comer
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Slice the bell pepper julienne and place on a baking sheet. Toss peppers in olive oil and 2 minced gloves of garlic and spread them out. Season with salt and pepper and place in oven.
- Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender, stirring peppers halfway through. Set roasted red peppers aside.
- Bring a pot of water to boil and cook pasta while following the next steps.
- In a medium sauce pan on low-medium heat, add 3 cloves of minced garlic, 2 tablespoons olive oil, and stick of butter. After butter melts, whisk in the flour.
- Add the white wine to the sauce pan. Add the thyme, basil, and sun-dried tomatoes to the sauce. Allow to simmer 2 minutes until wine has reduced.
- Add the heavy cream to the sauce. After sauce comes back up to temperature, slowly stir in the Parmesan cheese. Stir often until cheese is melted and the sauce becomes smooth. Allow the sauce to simmer on low heat while preparing the chicken.
- In a large saute pan on medium-high, add 2 tablespoons of olive oil and the frozen chicken breast strips. When the chicken is halfway warmed-through, add the roasted red peppers and saute until the chicken is well browned.
- Reduce the heat to medium and pour the sauce over the chicken and roasted red peppers. Stir well to incorporate all the browned chicken bits from the bottom of the pan.
- Add the spinach and stir well to allow sauce to wilt the leaves.
- Add the drained fettuccine pasta to the saute pan and stir using tongs to coat the pasta well.
- Serve with fresh garlic bread and salad. Enjoy!
GARLIC TUSCAN CHICKEN
This is a great quick keto-friendly meal. Serve over pasta if desired.
Provided by Tracy Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 505 calories, Carbohydrate 7 g, Cholesterol 178.9 mg, Fat 35.4 g, Fiber 1.2 g, Protein 39.6 g, SaturatedFat 17.4 g, Sodium 540.5 mg, Sugar 3.1 g
TUSCAN GARLIC CHICKEN
My husband LOVES this dish at Olive Garden, and was very disappointed when they removed it from their regular menu. Now found this recipe on the web and keeping it here for safe keeping!
Provided by iewe7726
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350ºF.
- Cook pasta according to package directions.
- While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
- Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min).
- Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until done (internal temperature reaches 165°F.).
- HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
- Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Nutrition Facts : Calories 2704.4, Fat 149.1, SaturatedFat 70.5, Cholesterol 687, Sodium 4774.8, Carbohydrate 216.7, Fiber 7, Sugar 4.6, Protein 114
TUSCAN GARLIC CHICKEN
Tuscan Garlic Chicken is as decadent as it gets--tender chicken in a garlic parmesan cream sauce, but under 200 calories!
Provided by Geri
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Preheat a large skillet over medium-high heat. Season chicken with salt and pepper.
- Add olive oil and a spritz of cooking spray to the pan. Swirl oil around to coat. Add chicken and sear until golden brown and mostly cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside.
- Lower heat to medium. Add garlic and cook until just fragrant, about 30 seconds. Add chicken stock in to deglaze, scraping up any browned bits from the pan. Let simmer for 1-2 minutes.
- In a small bowl, whisk together almond milk, half and half, and cornstarch. Add this mixture to the pan and bring to a simmer.
- Mix basil, oregano, and sundried tomatoes into the sauce. Continue to simmer until slightly thickened, about 5 minutes.
- Add parmesan and spinach. Stir until cheese is melted into the sauce and spinach is just wilted. Place chicken and juices back in the skillet and simmer until chicken is heated through. Taste sauce for seasoning and add salt and pepper to taste.
- Let rest for 5 minutes off the heat, so chicken can rest and the sauce can thicken a bit more.
Nutrition Facts : Calories 191 kcal, Fat 8 g, SaturatedFat 2 g, Carbohydrate 7 g, Fiber 1 g, Protein 26 g, Sugar 2 g, ServingSize 1 serving
CREAMY TUSCAN GARLIC CHICKEN
A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.
Provided by CAL
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
- Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
- Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
- Serve over pasta.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g
CREAMY TUSCAN GARLIC CHICKEN
This is a quick recipe worthy of company. My grown kids still request it. I serve it over linguine pasta.
Provided by Chef PotPie
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
OLIVE GARDEN TUSCAN GARLIC CHICKEN
Posted in response to a request; obtained in an online search. Sounds so delicious that I'm going to have to try it SOON! The OLIVE GARDEN menu describes the dish as: Tuscan Garlic Chicken is a flavorful blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach, served in a white wine and garlic cream sauce and tossed with curly fettuccine. (Prep & cooking times are guess-timates!)
Provided by Impera_Magna
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
- Preparing the pasta: Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
- Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
- Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.
TUSCAN GARLIC CHICKEN SKILLET
Recreate traditional Tuscan flavors with this Tuscan Garlic Chicken Skillet. You'll love the juiciness of the chicken thighs seasoned with rosemary, oregano in this Tuscan garlic chicken recipe. Don't even get us started on the flavorful sauce!
Provided by My Food and Family
Categories Herbs
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Transfer to plate; cover to keep warm.
- Add remaining oil and potatoes, cut sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
- Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
LIGHT TUSCAN GARLIC CHICKEN
I have reduced this recipe to 1/4 of its original fat and calories!
Provided by Scott Koeneman
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
- Bring a second pot of water to a boil. Cook asparagus until bright green, about 3 minutes. Remove asparagus using tongs and immediately dunk in cold water.
- Mix oregano, basil, thyme, salt, and pepper in a small bowl. Spray chicken breasts with cooking spray; rub herb mixture into chicken.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
- Heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat; cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. Stir buttermilk, wine, and flour into red bell pepper mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add spinach; cook until spinach wilts, 2 to 3 minutes. Stir Parmesan cheese into sauce until melted.
- Run hot water over asparagus to warm. Evenly divide linguine among serving plates; top with sauce, asparagus, and chicken.
Nutrition Facts : Calories 414.2 calories, Carbohydrate 44.8 g, Cholesterol 64.1 mg, Fat 8.2 g, Fiber 9.5 g, Protein 36.8 g, SaturatedFat 2.5 g, Sodium 2080.2 mg, Sugar 10 g
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- In a large skillet, heat the oil. Lightly season the chicken with salt and pepper, then cook on medium heat 3 - 5 minutes per side, or until browned on each side and fully cooked. Remove chicken from the pan and set aside.
- To the pan, add the heavy cream, chicken broth, garlic powder, italian seasoning & parmesan cheese. Whisk over medium heat until it starts to thicken.
- Place the cooked chicken and any juices back in the skillet and simmer just until the chicken is hot.
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