Tuscany Chicken Recipe
Two grilled chicken breasts topped with spinach, tomatoes, onion, and garlic, served on a bed of alfredo linguini and topped with shaved parmesan.
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Ingredients
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Chicken Preparation
Vegetable Topping
Alfredo Linguini
Method
Chicken Preparation
- 1
Prepare Chicken
Season the chicken breasts with olive oil, salt, black pepper, and garlic powder on both sides.
- 2
Grill Chicken
Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
Vegetable Topping
- 3
Sauté Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and minced garlic; sauté for 2-3 minutes until soft.
- 4
Add Spinach and Tomatoes
Stir in the spinach and diced tomatoes. Cook for an additional 3-4 minutes or until the spinach is wilted.
Alfredo Linguini
- 5
Cook Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 6
Prepare Alfredo Sauce
In the same pot, melt butter over medium heat. Stir in heavy cream and bring to a simmer. Add parmesan cheese and whisk until melted and smooth. Combine the linguini with the Alfredo sauce.
Assembly
- 7
Plate the Dish
On a plate, create a bed of the Alfredo linguini. Top with the grilled chicken breasts and then the sautéed spinach, tomatoes, and onions. Finish with shaved parmesan on top.