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.
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
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 AND LINGUINE RECIPE
Provided by michellecresta
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. DONNA'S NOTES Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up. If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.
TUSCAN GARLIC CHICKEN PASTA
This recipe is compliments of Cook's Country Magazine and I just wanted to make sure I didn't lose it. This is sooooo good and even better leftover the next day. I used spinach as that was what I had on hand. I've found it's more appetizing if you toss in the fresh spinach leaves just before serving letting the heat from the pasta wilt it just a bit. Otherwise, the spinach gets overcooked and turns into clumps. I also like to sprinkle each serving with freshly grated Parmesan cheese.
Provided by Cooknfool
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to a boil in a large pot.
- Meanwhile, combine garlic, pepper flakes and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
- Pat chicken dry with paper towels and season with salt and pepper.
- Transfer 1 tablespoon garlic oil mixture to large skillet and heat over medium-high heat until just smoking.
- Add chicken and cook until well browned and cooked through, about 5 minutes per side.
- Transfer to cutting board and tent with foil.
- Let rest 5 minutes and then slice thin and set aside.
- Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
- Reserve 1/2 cup cooking water.
- Drain pasta and return to pot.
- Stir in sliced chicken, arugula or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
- Season with salt and pepper.
- Serve with sprinkling of grated Parmesan.
Nutrition Facts : Calories 904.1, Fat 32.2, SaturatedFat 8.1, Cholesterol 120.8, Sodium 507.6, Carbohydrate 96.4, Fiber 13.5, Sugar 1.6, Protein 58.9
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!
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