Pasta And Chicken Di Toscana Food

CREAMY TUSCAN CHICKEN PASTA

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.

TUSCAN CHICKEN PASTA

Steps:

• Slice the chicken into 3 thinner slices and pat completely dry. Season each side with Italian seasoning and salt/pepper.
• Heat olive oil in a large pot over medium-high heat. Add the chicken and sear on each side for 4-5 minutes, until a golden brown crust has developed. Set aside once cooked through. Remove any leftover oil but keep the brown remnants in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juice from the chicken plate to the pot.
• Melt butter over medium heat. Add the garlic, wine, tomato paste, oregano, and red pepper flakes. Use a silicone spatula to "clean" the bottom and sides of the pan to incorporate more flavor into the sauce. Cook until thickened and reduced by half, 3-4 minutes.
• Add the chicken broth. Slowly stir in the half and half. Add the sundried tomatoes and bring to a gentle boil. Add the pasta and submerge it into the liquid. Let it come to a boil again and cook according to package instructions. Stir a few times throughout cooking to ensure pasta doesn't stick to the bottom. Taste test a noodle for doneness before proceeding.
• Reduce heat to low. Slowly sprinkle in the cheese and stir to incorporate until smooth.
• Add the chicken and spinach and stir to combine. Heat 1-2 minutes, until chicken is heated and spinach is wilted. Serve!

PASTA AND CHICKEN DI TOSCANA

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.