This is a recipe originally shared with you folks just over a year ago. By the time this recipe is published again, our BIG MOVE should be behind us (hope!) and I will be well on my way of setting up my new kitchen. Moving is always stressful, unless you have the finances to pay someone else to do everything for you. We don’t. Not only did we have the move itself to contend with, there was all the pre-packing sorting to do. Have you ever stood in a room filled to the rafters with “stuff” and asked yourself “What the heck was I thinking?”
Like most people during a move, we had a one-day yard sale. Hubby was hoping we could recoup the money spent on boxes, tape and bubble wrap. Oh yeah, like that was going to happen! Especially with the way we had gone about our sale – nothing was marked with a price, and we told people to pay whatever they felt was a fair price. It’s amazing what a dollar will get you when the seller is more interested in letting go rather than making a buck. A lot of our customers were children with pockets of coin to spend. I’m a sucker when it comes to children. They got the best deals – for a quarter they could take whatever they could carry. We had worked out a deal with some church ladies that we would donate anything remaining at the end of the day to their upcoming Rummage Sale. We were more interested in getting rid of things rather than packing.
Anyway, back to the recipe at hand. Since I don’t know when I’ll have access to a printer, my meal planning for the immediate future revolves around dishes I am familiar with. This luscious chicken dish served over a bed of linguine is one I can whip up with my eyes closed.
Creamy Tuscan Garlic Chicken
2 Tablespoons olive oil
1½ pounds boneless skinless chicken breasts, thin 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, serve and enjoy!