Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
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Helpful Tips to make Tuscan Garlic Chicken and Linguine:
- 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.
What you will need to make Tuscan Garlic Chicken and Linguine:
- A large skillet with a lid – to help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
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See how easy this Tuscan Garlic Chicken and Linguine is to make. Watch the video!!!
Yield: 4

Tuscan Garlic Chicken and Linguine
Tuscan Garlic Chicken and Linguine is a simple recipe ready in 20 minutes. Tender and juicy chicken with linguine pasta and fresh red peppers are tossed in a rich and creamy Chardonnay garlic-cream sauce to create this Tuscan-inspired dish. There is nothing quite like a restaurant-style dinner that comes together in a snap.
prep time: cook time: 20 minstotal time: 20 mins
Ingredients
- 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 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
Instructions
- 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 NOTES
- 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.
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
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I have a favorite quick recipe. Chipped Steak and Pasta. Use your favorite chip steak, sauté it in a bit of olive oil and some chopped garlic. Add pasta sauce and already cooked pasta. Cover and allow for all the components to blend together. Adjust for salt and pepper and voila! Takes no more than 15-20 mins. You can also add things like mushrooms, roasted red peppers...have fun with it!
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ReplyDeleteThank you
Gosh, I have many favorite slow cooker recipes but getting right down to it, I would have to say I use my slow cooker the most when it comes to making soups of all kinds but then again I also like to make cobblers, as well as using it in my bread making.
Thank you for this wonderful giveaway opportunity.
My favorite TSRI quick recipe is the 3 Cheese Skillet Lasagna. It's quick and delicious! All your recipes turn out delicious!
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My favorite slow cooker recipe is Swiss steak!
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My absolute favorite is the Simple crock pot chicken and Dumplings!! Being from the mid-west (Wisconsin) and living in North Carolina, I miss my old family favorites. Mom made chicken and dumplings and it would take her all day. This recipe is so easy and tastes fantastic and reminds me of my Mom and my youth.
ReplyDeleteAny soup or stew, but love a baked potato śoup...
ReplyDeleteI've tried many of the recipes, my favorite is the Fully Loaded Cheesey Baked Potato Soup. I love all the ideas I get from the emails I get on the site. Can't wait to make this Tuscan garlic chicken!! I would love to win the Calaphon and Cookbook, nice birthday present!!! michele_jones75@yahoo.com.
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ReplyDeleteMy favorite slow cooker recipe is the age old standby, Chicken n Dumplings
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My favorite use for the slow cooker is to make either stew or chili. So much easier than cooking either on the stovetop.
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The Best Ever Simple Crockpot Pulled Pork Sandwich Recipe.
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ReplyDeleteJudy
Pot roast & chicken and noodles are my favourites t
ReplyDeletePot roast & chicken and noodles are my favourites
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ReplyDeleteMy favorite TSRI quick recipe is Roasted Tomato Bruschetta Chicken Over Linguine in 30 Minutes.
ReplyDeleteI'm an old Cajun and consider myself a pretty good cook. My wife is Sicilian and a good cook as well. However, I will admit it here only to you that I often use several of your recipes. Please don't tell anyone! I have 14 grandchildren and 2 of the girls have gotten married within the last year. I made a list of recipes for each of them. Many of your recipes are on the list along with some very old Cajun recipes from my family. If you only knew how discriminating Cajun cooks are, you'd be proud to be on the list. I update their list whenever I try a new recipe that I like. Thanks for sharing with us. ragremill@netzero.net
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ReplyDeleteall the soups that can be made, roasts, chickens, and any thing else
ReplyDeleteLove this Tuscan Garlic Chicken with Linguini... I make it with Gluten Free Pasta & no gluten in the seasonings or anything! I have Celiacs Disease so this is a must do for my health, but is also healthy for everyone else as well... Looking forward to trying more recipes & possibly winning the Giveaway! kristinerisher@gmail.com
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ReplyDelete