Tuscan Garlic Chicken and Linguine


from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 4 | ACTIVE TIME 20 Min | TOTAL TIME 20 Min

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 Tuscan-Style 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

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 SIMPLE KITCHEN TIP: 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.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.