April 1, 2017

Creamy Tuscan Chicken

On the Menu Today~
Creamy Tuscan Chicken

This is one of our favorite ways to prepare 
boneless, skinless chicken breasts.

Made with heavy cream, chicken broth,
Parmesan cheese,
spinach and sun-dried tomatoes.
So simple, yet so special.

Served over Artisan
mushroom tagliatelle pasta,

Creamy Tuscan Chicken

  • 4 to 6 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 (12 oz) package Artisanal mushroom tagliatelle pasta
Cooking Directions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. 
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, heat through. Serve over pasta

Chicken, Cream, Tomatoes, Pasta
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