Tuscan Chicken And Spinach With Linguine Recipes

CREAMY TUSCAN CHICKEN

Steps:

• In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
• If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
• Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
• Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
• Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

TUSCAN CHICKEN AND SPINACH WITH LINGUINE

Steps:

• Cut breasts into cubes and put in a bowl. Pour salad dressing over chicken and let marinate for about 30 minutes.
• In a large skillet, heat olive oil to smoking hot. Dump chicken and salad dressing into skillet. Brown chicken pieces.
• Add onion and garlic. Stir until onions are translucent.
• Add can chicken broth to chicken. Add one can first. Decide if you have enough liquid to handle the spinach, if not add second can or part of the can until you feel there is enough liquid. I say this because sometimes the chicken will release lots of juice and sometimes it won't. Bring to boil.
• Add baby spinach leaves to chicken and broth.
• Cook linguine according to your liking of tenderness.
• Just before you are ready to add pasta to the mix, add Romano cheese, stir well. Then toss with pasta
• Top off with grated Parmesan cheese.