Updated Creamy Tuscan Garlic Chicken

My motivation for dinners come from several places, tonight it was from a Facebook post my husband shared with me earlier in the week. It was almost correct and I immediately replied to the post with a few suggestions including the omission of garlic powder in favor of garlic cloves. When I went to cook it today, I realized that the recipe didn’t match the video and ultimately I made a few other changes. The recipe below includes all of the edits. 

I began with prep work, ending with the chicken. 

  

  

  

  

The cooking is very simple, starting with the garlic and shallots. 

  

   

Followed by the chicken after setting aside the shallots. 

  

I had also started the water for the pasta. 

When I set aside the chicken, I started the pasta and the cream sauce. 

  

    

  

  

It all came together beautifully at the end. 

  

  

Creamy Tuscan Garlic Chicken

Paprika Recipe File

Entrées, Pastas, Poultry, Tested and Approved!

Makes 4 ∙ Source: Inspired by Getinmybelly.com

INGREDIENTS

  • 1 jar (~7 oz.) sun dried tomatoes in oil
  • 1 shallot, thinly sliced, optional
  • 1½-2 lbs chicken breasts, boneless, skinless, cut into strips (~1″ thick)
  • salt & pepper
  • 1-2 teaspoons Italian seasoning
  • 2 cloves garlic, smashed
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 4 cups baby spinach (not packed), washed
  • 1½ cups parmesan cheese, plus additional for topping
  • ½-1 lb. farfalle (bowtie) pasta

DIRECTIONS

Drain the sun dried tomatoes and reserve the oil. Slice the tomatoes into thin strips and set aside.

Season the chicken well with the salt, pepper, and Italian seasoning.

In a large skillet heat the reserved olive oil over medium high heat until shimmering but not smoking. Add the smashed garlic and sliced shallot (if using) and cook until the garlic is fragrant or the shallots are crispy, remove from the skillet with a slotted spoon. Discard the garlic.

Cook the chicken in the oil on medium high heat for 3-5 minutes, until browned and cooked until no longer pink in center. Meanwhile, bring a pot of water to boil, and cook pasta as directed.

Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, and minced garlic. Whisk over medium high heat until it starts to thicken, then add parmesan and continue to stir.

Add the shallots, sundried tomatoes, and spinach and let it simmer until the spinach starts to wilt.

Add the chicken back to the pan and then the pasta stirring to combine.

Serve with additional parmesan.

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