TUSCAN CHICKEN BROTH RECIPES

GARLIC TUSCAN CHICKEN RECIPE | ALLRECIPES

Garlic Tuscan Chicken Recipe | Allrecipes image

This is a great quick keto-friendly meal. Serve over pasta if desired.

Provided by Tracy Wood

Categories Chicken Breasts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup spinach, chopped
½ cup chopped sun-dried tomatoes

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 505 calories, CarbohydrateContent 7 g, CholesterolContent 178.9 mg, FatContent 35.4 g, FiberContent 1.2 g, ProteinContent 39.6 g, SaturatedFatContent 17.4 g, SodiumContent 540.5 mg, SugarContent 3.1 g

INSTANT POT® TUSCAN CHICKEN RECIPE | ALLRECIPES

Instant Pot® Tuscan Chicken Recipe | Allrecipes image

An Italian pasta dish loaded with a creamy Parmesan and cream cheese sauce, with bites of spinach, basil, sun-dried tomatoes, and tender chicken. A single pot meal prepared quickly in the Instant Pot®. Garnish with additional Parmesan cheese, if desired.

Provided by lutzflcat

Categories Chicken Breasts with Pasta

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 pound boneless, skinless chicken tenders
1 tablespoon olive oil
2 tablespoons butter
⅓ cup minced onion
1 tablespoon minced garlic
3 cups low-sodium chicken broth
8 ounces penne pasta
¾ cup half-and-half
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package reduced fat cream cheese, room temperature, cut into small cubes
1 cup grated Parmesan cheese
3 cups fresh baby spinach
½ cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons chopped fresh basil

Steps:

Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.

Nutrition Facts : Calories 763.3 calories, CarbohydrateContent 55.6 g, CholesterolContent 153.6 mg, FatContent 37.5 g, FiberContent 4.1 g, ProteinContent 52.3 g, SaturatedFatContent 19 g, SodiumContent 1100.1 mg, SugarContent 3.7 g

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