Faralle And Chicken Di Toscana Recipes

FARALLE AND CHICKEN DI TOSCANA

Steps:

• Mix wine and Italian seasoning in large skillet. Add chicken; bring to boil. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta as directed on package, omitting salt.
• Remove chicken from skillet; cut diagonally into slices. Return chicken to skillet. Add pasta sauce and peas; simmer 5 to 6 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with pasta sauce mixture.

GARLIC TUSCAN CHICKEN

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.

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.

CHICKEN TOSCA

Steps:

• Butterfly chicken breasts so they are thin.
• Lightly season with salt and pepper.
• Dust chicken breasts with flour.
• Combine whole eggs and romano cheese to form a batter.
• (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown.
• Add garlic and saute 1 minute.
• Season with additional salt and pepper to taste.
• Transfer chicken to platter.
• Add butter to the skillet.
• When melted add wine and lemon juice.
• Add cream and cook over high heat until sauce begins to thicken.
• Return chicken to skillet and heat.
• Serve immediately.
• Sprinkle additional grated romano cheese over chicken if desired.

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.