Creamy Tuscan Chicken Pasta | The Golden Balance
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Creamy Tuscan Chicken Pasta ????
2lbs Chicken breast
2 Tbsp flour
2 tsp garlic powder
2 tsp paprika
2 tsp chili powder
1 tsp onion powder
Salt to taste
Brown on both sides and finish in the oven for 10-15 minutes at 350F (depends on thickness)
8oz Pasta
1/2 onion & bell pepper
5 sun dried tomatoes
5 cloves garlic
2 Tbsp tomato paste
1/4 cup stock
1/2 cup heavy cream
1-2 oz Parmesan or pecorino Romano
1/2 cup cherry tomatoes
2-4 oz spinach
Delicious Chicken with Sun-Dried Tomatoes and Shallot Cream
Craving something gourmet but don't have the time or energy to spend all day in the kitchen? Chef Grace Vallo can help! She's showing us how to make a delicious chicken with sun-dried tomatoes and shallot cream dish. Follow Grace on Instagram and Facebook @tastefullygrace or check out her website, tastefullygrace.com.
Braised Chicken Thighs with Tomato and Garlic
Fragrant and comforting, these braised chicken thighs are great with orzo or rice (to sop up all that great sauce!) GET THE RECIPE ►►
Shop the Staub Perfect Pan (one of our favorites!) in the limited-edition Turmeric color:
Serves: 4
Prep time: 5 minutes
Cook time: 1 hour
Ingredients:
8 chicken thighs on the bone, skin-on
2 teaspoons olive oil
Salt
6 large garlic cloves, roughly chopped
20 ounces canned chopped tomatoes (I prefer tetra-pack)
1 cup chicken stock (homemade or low sodium)
2 sprigs thyme
Orzo or rice for serving
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Tuscan Chicken
Tuscan chicken (serve over pasta, rice or mashed potatoes)
3 people:
Ingredients:
1/2 cup of Cherry tomatoes sliced
6 Chicken thighs or any cut of chicken you prefer
The seasonings I used are onion powder, garlic powder, seasoning salt, black pepper & complete seasoning.
2 tablespoons of diced shallots
1 cup of mushrooms (I used Portobello)
1/2 cup of cherry tomatoes
2 tablespoons of Sun-dried tomatoes
1 teaspoon of Basil
1/2 teaspoon of red pepper flakes
2 tablespoons of butter
1/2 teaspoon of Bobby brown everyday seasoning (or seasoning salt)
1 tablespoon of Sun-dried tomato oil
1 bag of Spinach
1/2 cup of Heavy cream
1/2 cup of shaved Parmesan cheese
1/2 cup of grated Ramona cheese
1 cup of stock I used (mushroom)
I would also recommend adding 1 tablespoon of flour to 1/4 cup of water and adding that to the mixture to thicken your sauce.
Cover and let simmer on low-medium for about 45 minutes, until the chicken is cooked thoroughly.
1. Season Chicken
2. Cook pasta noodles according to package, drain, and set aside.
3. Heat pan on medium-high and add 1 tablespoon of sun-dried tomato oil. Sear chicken for 2-3 minutes on both sides, or until you reach an internal temp of 165. Set aside
4. In the same pan, add the minced garlic and diced shallots and cook for about 1- 2 minutes. Add mushrooms, cherry tomatoes and sun-dried tomatoes, butter, basil, and Bobby brown seasoning, and cook an additional 2-3 minutes. Add stock, and heavy cream, and bring to a boil.
5. Turn down the heat to medium-low and add in spinach, shaved Parmesan cheese, and stir. Add in your seared chicken. Cover and simmer until chicken is cooked thoroughly. An internal temp of 165.
6 Remove cover. Top with grated Roman. Serve it with pasta, rice, or mashed potatoes.
7. Garnish with parsley
8. Serve & Enjoy!
Easy dinner ideas, chicken pasta recipes, easy dinner recipes, pasta recipes, homemade pasta, summer meals, summer dinner, summer dinner menu ideas, summer food, simple recipes, weeknight meals, homemade pasta sauce, Cook with me, learn how to cook, date night meals, meals for beginners.
Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).
Sprinkle over the fresh thyme and serve.
#Recipe #DateNight #CookingShow