Tuscan Chicken Torta Recipes

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TUSCAN CHICKEN TORTA



Tuscan Chicken Torta image

Put an Italian spin on a classic Mexican dish. Enjoy this chicken and cannellini beans torta - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

1 can (15 to 16 ounces) cannellini beans, rinsed and drained
1 1/3 cups Original Bisquick™ mix
1/3 cup Italian dressing
1 1/2 cups diced cooked chicken
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs
1 1/4 cups milk
1/3 cup slivered almonds, toasted

Steps:

  • Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.
  • Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.
  • Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Nutrition Facts : Calories 465, Carbohydrate 42 g, Cholesterol 150 mg, Fat 2, Fiber 6 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 700 mg

CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.

Categories     dinner     poultry     creamy chicken     tuscan chicken     best chicken breast recipe     best chicken recipe     best chicken dinner     Italian chicken     easy chicken recipe

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Steps:

  • In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
  • In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  • Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 380 calories

CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

TUSCAN CHICKEN TORTA



Tuscan Chicken Torta image

Number Of Ingredients 9

1 (15 1/2-ounce) can (or 16 ounce) bannellini beans, rinsed and drained
1 1/3 cups Original Bisquick®
1/3 cup Italian salad dressing
1 1/2 cups diced cooked chicken
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs
1 1/4 cups milk
1/3 cup slivered almonds, toasted

Steps:

  • 1. Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.2. Layer chicken, spinach and cheese over crust. Mix eggs and milk pour over cheese. Sprinkle almonds evenly over top.3. Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan remove side of pan.HIGH ALTITUDE (3500 to 6500 feet): Bake about 55 minutes in step 3.NUTRITION FACTS: 1 Serving: Calories 465 (Calories from Fat 200) Fat 22g (Saturated 6g) Cholesterol 150mg Sodium 700mg Carbohydrate 42g (Dietary Fiber 6g) Protein 31g % DAILY VALUE: Vitamin A 32% Vitamin C 2% Calcium 38% Iron 26% DIET EXCHANGES: 2 Starch 3 Lean Meat 2 Vegetable 2 FatBETTY'S TIP: Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to help form a delicious crust.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TUSCAN CHICKEN POT PIE



Tuscan Chicken Pot Pie image

Comfort food Tuscan style, this chicken pot pie is made with onions, kale, and cannellini beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
½ cup chopped red onion
1 tablespoon minced garlic
3 ½ tablespoons all-purpose flour
1 ½ cups Swanson® Unsalted Chicken Stock
2 cups baby kale, roughly chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 cups cubed, cooked chicken
3 medium (blank)s roma (plum) tomatoes, seeded and chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch salt and pepper to taste
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
  • Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
  • Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
  • Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 49.2 g, Cholesterol 69.9 mg, Fat 30.4 g, Fiber 7.8 g, Protein 28.4 g, SaturatedFat 9.9 g, Sodium 652.6 mg, Sugar 2.2 g

TUSCAN CHICKEN TORTA



Tuscan Chicken Torta image

I enjoy one dish meals because they are simple and easy to clean up after. Have also tasted spinach and really enjoy it in chicken recipes. This recipe comes from Betty Crocker Bisquick cookbooklet from October of 1998.

Provided by lauralie41

Categories     One Dish Meal

Time 1h37m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 9

1 1/3 cups Bisquick baking mix
1 (15 -16 ounce) can cannellini beans, drained, rinsed, and mashed
1/3 cup Italian dressing
1 1/2 cups cooked chicken, diced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
1 cup mozzarella cheese, shredded
3 eggs, slightly beaten
1 1/4 cups milk
1/3 cup slivered almonds, lightly toasted

Steps:

  • Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
  • Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
  • Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.

ROASTED TUSCAN CHICKEN DINNER



Roasted Tuscan Chicken Dinner image

When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into wedges
3 tablespoons olive oil, divided
6 bone-in chicken thighs (about 2 pounds)
3 sweet Italian sausage links (4 ounces each), cut in half lengthwise
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
1 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.

Nutrition Facts : Fat 44 g fat (13 g saturated fat), Cholesterol 149 mg cholesterol, Sodium 1,181 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.

CHICKEN TORTAS (MEXICAN SANDWICHES)



Chicken Tortas (Mexican sandwiches) image

This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!

Provided by SaraFish

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 bolillos mexican rolls or 4 soft French rolls
2 cups cooked shredded chicken
1 can refried beans
1/2 cup shredded cheese
salsa
sour cream
avocado (or guacamole)
shredded lettuce

Steps:

  • Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
  • Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
  • Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
  • Top with the other half of the bun and enjoy!

Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

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

12 ounces penne pasta
1 pound skinless, boneless chicken breast
3 teaspoons garlic powder, or to taste, divided
3 teaspoons Italian seasoning, divided
3 tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup chopped sun-dried tomatoes

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

TUSCAN CHICKEN TORTA



Tuscan Chicken Torta image

Number Of Ingredients 9

1 can (15 to 16 ounces) cannellini beans, rinsed and drained
1 1/3 cups Original Bisquick® mix
1/3 cup Italian salad dressing
1 1/2 cups diced cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs
1 1/4 cups milk
1/3 cup slivered almonds, toasted

Steps:

  • 1. Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased spring-form pan, 9 x 3 inches. Bake 10 to 12 minutes or until set. 2. Layer chicken, spinach and cheese over crust. Mix eggs and milk pour over cheese. Sprinkle almonds evenly over top. 3. Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan remove side of pan. wing it!Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to make a delicious crust. 1 SERVING: Calories 465 (Calories from Fat 205) Fat 23g (Saturated 6g) Cholesterol 150mg Sodium 800mg Carbohydrate 41g (Dietary Fiber 7g) Protein 30g * % DAILY VALUE: Vitamin A 62% Vitamin C 4% Calcium 36% Iron 22% * DIET EXCHANGES: 2 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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