Chicken Linguine Tuscano Recipes

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CHICKEN & LINGUINE TUSCANO



Chicken & Linguine Tuscano image

Recipes with cream sauces are a departure for me, but I really like this because it's not that "saucy" (it just coats the chicken and linguine) and the flavor is fabulous. It doesn't take long to prepare and it's a very satisfying dish with some salad or roasted asparagus spears. This will serve 2 for dinner with leftovers for someone's lunch the next day... ;o)

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/2 lb linguine
1 clove garlic, minced
4 tablespoons minced shallots
3 tablespoons butter
3 tablespoons olive oil
1/4 cup white wine
3/4 teaspoon sea salt
1/4 teaspoon white pepper
1/2 cup half-and-half
1 tablespoon flour
1/2 tablespoon fresh minced basil
1/2 tablespoon fresh minced oregano
grated parmesan cheese

Steps:

  • Cook linguine in boiling salted water until al dente, usually about 12 minutes (see package directions).
  • In a large skillet saute garlic, shallots and chicken together in butter and olive oil over medium-low heat until chicken is cooked through and tender; do not let garlic brown.
  • Add wine, salt and pepper; simmer together for about 3 minutes then whisk in flour.
  • Stir in half& half, basil and oregano until heated through.
  • Serve chicken over cooked linguine and sprinkle liberally with Parmesan cheese.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

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