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Tuscan chicken Alfredo Recipe

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This recipe for Tuscan chicken Alfredo is from Warfield Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds chicken breasts boneless and skinless
½ teaspoon salt
½ teaspoon pepper freshly ground
2 tablespoons olive oil
2 tablespoons butter unsalted
3 cloves garlic minced
1 cup sun-dried tomatoes drained, roughly chopped
1 tablespoons Italian seasoning
1 cup heavy cream
2 cups milk
1 cup Parmesan cheese freshly grated
1cup smoked Gouda cheese, shredded.
8 ounce penne or macaroni, uncooked
3 cups baby spinach
Directions:
Directions:
Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat.

Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.

Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic. Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.

Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
Serve: Serve warm.

 

 

 

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