Tuscan Garlic Chicken and Linguine (With Video)
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
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Helpful Tips to make Tuscan Garlic Chicken and Linguine:
- Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
- If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.
What you will need to make Tuscan Garlic Chicken and Linguine:
- A large skillet with a lid – to help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
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30-Minute Chicken and Dumplings
Super Simple Mac and Cheese Italian Style
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See how easy this Tuscan Garlic Chicken and Linguine is to make. Watch the video!!!
Yield: 4
Tuscan Garlic Chicken and Linguine
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
prep time: cook time: 20 minstotal time: 20 mins
Ingredients
- 1 teaspoon kosher salt, plus more for pasta water
- 1 pound linguine pasta, uncooked
- 3 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 red bell peppers, cored, seeded and cut into thin strips
- 1/4 teaspoon crushed red pepper flakes
- 1 cup Chardonnay
- 2 teaspoons Italian Seasoning Blend
- 2 cups half-and-half
- 1 cup freshly shredded Parmesan cheese
- 5 ounces fresh spinach
- 1/4 cup chopped fresh Italian parsley
Instructions
- Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
- Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
- Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
- Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.
DONNA'S NOTES
- Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.
- If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.
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