Tuscan Chicken Skillet Recipe
Tuscan Chicken Skillet Recipe – bacon, cream, parmesan
Tuscan Chicken Skillet Recipe – make this restaurant-style creamy, cheesy chicken and fettuccine at home.
Win over dinner guests with this simple Tuscan chicken recipe.
Tuscan Chicken Skillet Recipe – Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious sauce filled with parmesan cheese, bacon and cream.
Tuscan Chicken Skillet Recipe
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package directions; drain.
Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer.
Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes.
Continue to cook, stirring occasionally, until cooked through, about 4 minutes more.
Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds.
Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted.
Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper.
Sprinkle with basil and serve.
Tuscan Chicken Skillet Recipe Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil
Tuscan Chicken Skillet Recipe Ingredient Substitution Ideas
Here are a few substitution ideas:
Chicken: This dish is typically made with boneless, skinless chicken breasts.
But you could also use chicken thighs as well if that’s more your thing.
Italian Seasoning: You can usually find Italian seasoning at the market.
If not, just use a mix of mix of individual spices such as oregano, thyme, basil, and rosemary.
Garlic and Onion: Lots of garlic is always welcome.
And for onions, you can use white, yellow, or even shallots.
Sun Dried Tomatoes: After trying several jars from different brands.
Spinach: Feel free to go heavy on the baby spinach (pack the measuring cup) since it wilts down to teeny bits as it cooks.
Heavy Cream: While dairy-based heavy cream is traditionally used, you have dairy free options as well.
You can use a can of coconut cream (not to be confused with coconut milk) or you can make cashew cream at home.
