Tuscany Chicken Pasta Recipes

HEARTY TUSCAN CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
• Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.
• Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.
• Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
• Garnish with basil before serving.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

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!

TUSCANY CHICKEN PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x9 pan with cooking spray.
• Cook noodles according to package directions.
• Combine flour, salt, pepper, and paprika.
• Coat the chicken pieces in the flour.
• Cook chicken for a few minutes on each side on medium heat.
• For alfredo sauce: melt butter in sauce pan over medium low heat.
• Stir in cream cheese until creamy and smooth.
• Add garlic and pepper.
• Stir in milk until creamy.
• Add mozzerella cheese and stir until melted. You may use a blender to smooth it out.
• Sprinkle in parmesean, stir in chicken.
• For topping: In skillet, melt butter and mix in bread crumbs, stirring until mildly coated.
• Sprinkle in garlic salt.
• Spread 1/3 of the chick/sauce mixture into the greased pan.
• Add the noodles.
• Sprinkle 1/3 of the mozzerella and some parmesean cheese.
• Spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean.
• Top with bread crumb mixture.
• Bake 20-30 mib.