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
CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Provided by Andrew Pollock
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
- In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
- Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
- Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
- Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams
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
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
TUSCAN GARLIC CHICKEN RECIPE - (4.5/5)
Provided by á-33954
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven). Don't scoot the chicken around once you lay it in the hot oil! Let the oil work it's magic to sear the crust on the chicken. If you get antsy and try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
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
LIKE ROMANO'S MACARONI GRILL TUSCAN CHICKEN
When I saw the insert in my Sunday paper, just knew that I had to try and replicate a fantastic picture of Tuscan Chicken. After tweaking it a bit, came up with a very satisfying dish. Think you will like it.
Provided by ebbtide
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine according to directions, drain and set aside.
- Heat 1/2 of olive oil in large fry-pan, over medium high heat.
- Place chicken strips in pan and cook about 3 minutes each side, or until done, then set aside.
- Put remainder of olive oil in same pan, leaving chicken remnants. Add sliced peppers, mushrooms, stirring ocasionally, until all is tender. After cooking these ingredients for a few minutes, add garlic and stir until it becomes done-- just about a minute.
- Add the wine, tomatoes(with juice) and all spices, salt and pepper. Stir the ingredients together and let simmer for 3-4 minutes.
- Add chicken into the pan and stir, letting all ingrdients blend and simmer a few minutes more.
- In a large mixing bowl combine linguine and chicken mixture. Add the parmesan cheese and toss all together.
- Serve and enjoy.
Nutrition Facts : Calories 644.5, Fat 27.9, SaturatedFat 6.6, Cholesterol 80, Sodium 586.5, Carbohydrate 56.8, Fiber 5.2, Sugar 8.2, Protein 39.4
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