To learn how to make Tuscan Chicken Breast and Pasta with Garlick Spinach Show Number 329
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Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters. Feel free to use any pasta. Either spaghetti or angel hair.
where did Tuscan chicken & pasta originate?
Tuscany
It arrived in Tuscany in the late 16th century and became a real inspiration for alchemists of cooking, who started to elaborate it by adding other ingredients like the peel of fresh limes, cinnamon, vanilla, amber, and musk
INGREDIENTS
12 oz. spaghetti or angel hair pasta or Barilla Rotini
1 tbsp. extra-virgin olive oil
3 boneless, skinless chicken breasts (about 1 1/4 pounds)
Kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 cup. diced tomatoes (fresh or canned)
3 cup. baby spinach
1/2 cup. heavy cream
1/3 c. freshly grated Parmesan
Freshly torn basil, for garnish
DIRECTIONS
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 for 10 minutes, then thinly slice.
Meanwhile, in the same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of the fat from the 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 the more reserved pasta water.)
Garnish with basil before serving.
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