How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
???? PRINT RECIPE HERE: coming soon
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Javelin Pro Thermometer:
►Oil Dispenser:
►Pepper Grinder:
►Food Scraper:
►Splatter Screen:
►Non-slip Cutting Board:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chicken #dinner
25 PASTA RECIPES | Quick & EASY Dinners ANYONE CAN MAKE!
TASTY PASTA RECIPES | QUICK & EASY CHEAP MEAL IDEAS | WHAT'S FOR DINNER? | LET'S GET COOKING! Today I've gathered up twenty five of my favorite easy pasta recipes! I'm only showing 25 today but I have many more pasta recipes I absolutely lovee. The cooking methods range from oven baked casseroles, in the slow cooker & instant pot to just one pot on the stove top! Hope you enjoy these quick what's for dinner ideas pasta edition and find a little cooking inspiration! Thank you for all the support ????
10 of the BEST Ground Beef Recipes!
TOP 30 Easy Dinner Ideas!
Top 10 Chicken Recipes!
0:00 Welcome! ❖ Today's Recipes
0:34 Pesto Tortellini
2:18 Ranch Pasta Salad
5:10 Easy Meatballs
7:02 Cajun Chicken Pasta
8:46 Chicken Bacon Ranch Bake
12:05 Taco Pasta Casserole
13:42 Baked Chicken Parmesan
16:59 Sausage Rigatoni
19:33 Olive Garden Chicken Alfredo
21:43 Tuscan Tortellini Soup
23:36 Sausage Tomato Pasta
25:17 Mushroom Chicken Spinach Pasta
28:52 Sausage Baked Ziti
30:58 Taco Pasta Stovetop
33:02 Slow Cooker Creamy Tortellini
34:56 Rich Creamy Chicken Pasta
36:54 Crockpot Hearty Chicken Noodle Soup
39:44 Beef and Shells
42:08 Sausage & Veggie Tortellini Soup
44:53 Italian Sausage & Cottage Cheese Lasagna
47:48 Easiest Crockpot Chicken Alfredo
50:45 Slow Cooker Tomato Basil Chicken Pasta
53:10 Creamy Chicken Pesto Pasta
55:22 Chicken Alfredo Stuffed Shells
1:00:02 Instant Pot Chicken Parmesan Pasta
MEAT CHOPPER
STRAINER
CHEESE GRATER
THINGS I USE IN MY KITCHEN
-As an Amazon Associate I earn from qualifying purchases.
Business inquiries or to connect with me:
Website
Instagram
Email pachecojuliacooking@gmail.com
Or send a letter! ↓
223 W Cougar Blvd # 416
Provo, Utah 84604
????SUBSCRIBE so you don't miss a thing!!
ROTISSERIE CHICKEN NOODLE SOUP | easy, shortcut recipe
Rotisserie Chicken Noodle Soup is an easy, shortcut recipe that combines tender, slow-cooked rotisserie chicken with bone broth, egg noodles, carrots, celery, fresh garlic, and dill. This is a quick-cooking chicken noodle soup that is packed with flavor and just as delicious as homemade chicken noodle sou made from scratch!
SUBSCRIBE:
PRINT RECIPE:
FAVORITE FOODS + KITCHEN TOOLS:
Kettle & Fire: (use code: SOGOOD20 to save 20%)
6-Quart Dutch Oven:
Wooden Spoon:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:
My Go-To Kitchen Knife:
TIMESTAMPS
0:00 Intro
0:53 Prepping the ingredients
1:02 Chopping an onion
1:25 Prepping the carrots and celery
1:37 Chopping the garlic
1:51 Prepping the dill
2:00 Shredding the rotisserie chicken
3:09 Starting the soup with olive oil and onions
3:49 Adding the garlic, carrots, celery, and spices
4:21 Adding the Kettle and Fire Bone Broth
4:47 Featuring the K+F Promo Code SOGOOD20
5:07 Adding the chicken
5:22 Making the egg noodles
6:14 Adding the dill
6:28 Serving the chicken noodle soup
7:25 Bloopers
RECIPES MENTIONED
Homemade Chicken Stock:
Roasted Chicken Breast:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
ROTISSERIE CHICKEN NOODLE SOUP RECIPE
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 carrots, peeled and cut into bite-sized pieces
2 celery ribs, cut into half-moons
3 cloves garlic, chopped
1 teaspoon poultry seasoning,
8 cups chicken bone broth or chicken stock
4 cups shredded rotisserie chicken
3 tablespoons fresh chopped dill
2 cups cooked egg noodles
sea salt and pepper to taste
Cook noodles according to the package and set them aside.
Place a large pot over medium heat and heat olive oil. Add the onion with a fat pinch of salt. Cook for 5 minutes or until the onions are fragrant and translucent.
Add in garlic, carrots, celery, and poultry seasoning and allow to cook for 5-6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and season with salt and pepper. Bring everything to a boil and then reduce it down to a simmer.
Add in shredded chicken and continue to simmer for another ten minutes. Adjust seasonings as needed and finish with fresh chopped dill.
You can add the cooked right to the pot before serving or in the bottom of each bowl if you don’t think you will finish all of the soup. If you store the soup with the noodles in it they will get soggy, this is why I prefer to cook them on the side and add them at the end.
NOTES
If you like a bit of heat, you can add some red pepper flakes to the base of the recipe when sautéing the veggies.
If you like lemon, try adding a big squish to the pot right before serving.
NUTRITIONAL ANALYSIS
Serving: 2cups | Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 705mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5154IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
Still haven’t subscribed to Allure on YouTube? ►►
Sign up for our monthly Allure Beauty Box ►►
ABOUT ALLURE
The best daily makeup tips, skin-care advice, hair tutorials, product reviews, and videos from beauty experts.
How to Make Chicken Noodle Soup | Kenji's Cooking Show
Donate to No Kid Hungry here:
This is how I make chicken noodle soup. Sometimes. Someimes I make it another way. Here's a very brief recipe:
For the broth:
2 pounds chicken carcasses or boney bits (such as wings, backs, or necks)
1 large chicken leg (or two if you want extra meat for another use)
1 large carrot, roughly chopped
1 onion roughly chopped
A couple stalks of celery, roughly chopped
Other aromatics, as desired, such as black peppercorns, bay leaves, parsley stems, thyme, rosemary, or garlic
For the Soup:
1 carrot, peeled and diced into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
1/2 an onion, thinly sliced
4 ounces dry pasta of your choice
Chopped fresh herbs such as parsley or dill, to garnish
Kosher salt and freshly ground black pepper
1. For the broth: Combine all broth ingredients in a large saucepan and cover with cold water by a couple inches. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming scum and foam from the broth occasionally with a ladle, until the legs are completely tender, 1 to 1 1/2 hours. Remove leg and set aside to cool. Strain broth into a new pot and discard the solids.
2. For the Soup: When the chicken is cool enough to handle, remove it from the bone and shred or chop into bite-sized pieces. Add shredded chicken, carrots, celery, onion, and pasta to the soup. Simmer, stirring occasionally, until the pasta is as cooked as you like it, 10 to 15 minutes. Stir in the herbs, then season to taste with salt and pepper.