Tuscan Garlic Chicken

Oh my sweet darling husband. If you covered a flip flop with a cream sauce, he would probably love it. So naturally, I had high hopes for this recipe. Sautéed chicken with a cheesy cream sauce full of spinach and peppers. How could you go wrong? My hubby says this is one of the best “diet” foods I’ve made so far. It doesn’t fit the criteria of 500 calories or less but that’s O.K., I made it over the weekend so I was allowed to cheat. That being said, the large serving was only 550 calories so I consider it an honorable mention. icon wink Tuscan Garlic Chicken

P.S. Come like the new Facebook page! I’ll be doing some giveaways soon. icon smile Tuscan Garlic Chicken

Tuscan Garlic Chicken 013 1024x768 Tuscan Garlic Chicken

Tuscan Garlic Chicken (Thanks Preventionrd!)

1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
5-4 oz boneless, skinless chicken breasts
3 Tbsp extra virgin olive oil, divided
1 Tbsp garlic (about 4-5 cloves), finely minced
1 red bell pepper, cut into thin strips
1/2 cup low-sodium chicken broth
6 oz fresh spinach
1/2 cup half-and-half
4 tsp cornstarch
2 cup 1% milk
1/2 cup (1 oz) Parmigiano Reggiano cheese, freshly grated
10 oz whole wheat fettuccine or linguine

Directions:

Preheat the oven to 350 F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 2 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through. Remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 1 tablespoon olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. Adjust seasonings- season to taste with salt and pepper.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately. Yield: 5 servings (~ 1 cup pasta with one chicken breast and 1/2 cup cream/spinach sauce).

Nutrition Information (per serving): 550 calories; 15.2 g. fat; 72 mg. cholesterol; 432 mg. sodium; 56.8 g. carbohydrate; 5.2 g. fiber; 44.2 g. protein

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20 Responses to Tuscan Garlic Chicken

  1. Nicole, RD says:

    I love the big portion…worth the few extra calories :)

    • Jessy says:

      I totally agree! My hubby raved over the dinner. He usually never eats leftovers for lunch (too lazy to walk to the microwave LOL) he ate smaller portions of this for lunch two days in a row!

  2. katie says:

    This looks so decadent! And the big portion is totally worth it.

  3. Jessica says:

    I was eyeing this on Nicole’s blog. Yum! And yeah, I’d say the bigger portion size is worth it :)

  4. This looks great! I just might have to make it for dinner tonight. Thanks for sharing.

  5. suzie says:

    this meal was great!! my family loved it so much and we are definitely going to cook it a second time. the big portion is great for leftovers!

  6. vedette says:

    This looks so good. thank you so much for the recipe.

  7. ashley fraser says:

    thank you it looks good

  8. Payton says:

    This was kind of complicated for a pasta but sooo good! We substituted peppers and grape tomatoes for the spinach and it was delicious. Awesome recipe :)

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  14. LaRubia says:

    This looks outstanding, and it will be very easy to create a low-carb version of it. Thanks for the post.

    :-D

  15. peter ojo says:

    my mouth is watering somebody help me seriously this is good food.

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