Creamy Tuscan Garlic Chicken

As many of you know, I  plan out a menu for an entire week’s worth of cooking at a time. Recently, we cooked up a wonderful, creamy chicken dish served over Fettuccine, Chicken Milano. Italian dishes are very popular in our house. On this week’s menu was a recipe for Creamy Tuscan Garlic Chicken. It seemed simple enough, something that could be whipped up with the usual assistance from my number one Sous Chef, Kiddo. Now I will be honest, I really didn’t read the recipe in detail; just sort of the once over to see if I could work it into a mid-week dinner. Yep, it would work.

This morning, I printed the recipe and read it carefully while sipping my morning coffee and getting the juices flowing to my brain. OMG – the original recipe for Creamy Tuscan Garlic Chicken was so close to Chicken Milano it wasn’t funny. The only substantial difference that I could see was the choice of pasta. Oh no – that would not do, not at all. Changes needed to be made, and quickly.

  • Switch the 1-pound big breast for 1 pound of thin-sliced chicken.
  • Decrease the chicken broth, add white wine to keep the liquid at 1/2 cup.
  • Cut sun-dried tomatoes into strips rather than dice.
  • Add Parmesan cheese to the sauce.
  • Season breasts with Italian Seasoning rather than salt and pepper.
  • Replace fresh basil with spinach
  • Increase the amount of garlic

Satisfied with the changes, I printed a new recipe, poured another cup of Morning Joe and finished getting ready to start my day.

Once home, Kiddo and I made quick work of dinner as a team. Here we go – New and Improved Creamy Tuscan Garlic Chicken . . .

Creamy Tuscan Garlic Chicken
2 Tablespoons olive oil
1½ pounds boneless skinless chicken breasts, thinly sliced
1 Tablespoon Italian Seasoning
1/4 cup chicken broth
1/4 cup White Wine
1 cup heavy cream
6 Cloves Garlic, minced
½ cup Parmesan cheese
1 cup spinach, chopped
½ cup sun-dried tomatoes, cut into thin strips
1/2 Lb Linguine

Bring a large pot of salted water to a boil.

Meanwhile, heat olive oil in a large flat-bottom skillet. Sprinkle Italian season over chicken. Place seasoned chicken into skillet and cook over medium-high heat for 3-5 minutes on each side or until brown and no longer pink in center. Remove chicken to a small platter, cover with foil and hold in a warm oven.

Add Linguine to boiling water and cook until just cooked through, about 9 minutes.

While pasta cooks, add chicken broth and white wine to the now empty skillet to deglaze the pan, scraping up any little brown bits of chicken.

Add the heavy cream, minced garlic, and Parmesan cheese. Whisk over medium-high heat until smooth. Lower heat to medium-low and continue to whisk until sauce starts to thicken.

Lower heat to simmer, add the spinach and sun-dried tomato strip. Let it simmer until the spinach starts to wilt.

Remove chicken from oven. Cut into strips and return to the skilled with sauce. Spoon sauce over chicken to coat.

Drain pasta, transfer to rimmed serving platter. Arrange breasts over pasta, spoon sauce over chicken and serve.

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