Best Tuscan Chicken And Spinach With Linguine Recipes

Hearty Tuscan Chicken Pasta image

Time 45m

Yield 4 servings

Number Of Ingredients 12

12 oz. spaghetti or angel hair
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 c. diced tomatoes (fresh or canned)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Freshly torn basil, for garnish

Steps:

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 10 minutes, then thinly slice.
Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from 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 more reserved pasta water.)
Garnish with basil before serving.

Tuscan Chicken and Spinach with Linguine image

Provided by Stacey Lawson @slawson

Categories Chicken

Number Of Ingredients 10

2 large chicken breasts, boneless and skinless
1/2 cup(s) kraft tuscan house italian dressing
2 tablespoon(s) olive oil
1 medium onion, chopped
2 tablespoon(s) garlic, minced
11 ounce(s) baby spinach
1 medium lemon, juice and zest
1/2 cup(s) romano cheese, grated
1-2 - 14.5 ounce cans of chicken broth
1 pound(s) linguine, cooked

Steps:

Cut breasts into cubes and put in a bowl. Pour salad dressing over chicken and let marinate for about 30 minutes.
In a large skillet, heat olive oil to smoking hot. Dump chicken and salad dressing into skillet. Brown chicken pieces.
Add onion and garlic. Stir until onions are translucent.
Add can chicken broth to chicken. Add one can first. Decide if you have enough liquid to handle the spinach, if not add second can or part of the can until you feel there is enough liquid. I say this because sometimes the chicken will release lots of juice and sometimes it won't. Bring to boil.
Add baby spinach leaves to chicken and broth.
Cook linguine according to your liking of tenderness.
Just before you are ready to add pasta to the mix, add Romano cheese, stir well. Then toss with pasta
Top off with grated Parmesan cheese.

Tuscan Chicken With Spinach and Beans image

Provided by Man with a Pan

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs chicken pieces (legs and thighs work best)
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt, divided
1/2 teaspoon ground black pepper
3 slices bacon, coarsely diced
1 medium onion, chopped
2 cups fresh spinach, torn
1/2 teaspoon fresh rosemary (or 1 tsp dried)
1 (14 1/2 ounce) can diced tomatoes
2 (15 ounce) cans cannellini beans, rinsed and drained

Steps:

Preheat oven to 350 degrees Fahrenheit.
Season chicken with 1/4 teaspoon salt and pepper.
Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
To serve, spoon spinach mixture onto a plate; top with chicken.

Nutrition Facts : Calories 684.9, Fat 35.5, SaturatedFat 10.2, Cholesterol 159.3, Sodium 1060.4, Carbohydrate 38.2, Fiber 13.4, Sugar 7.9, Protein 52