Creamy Tuscan Chicken
Ingredients:
2 lbs boneless skinless chicken breast halves, cut into 1/2" thick strips
2 large eggs
1/2 cup flour
1/4 tsp garlic salt
1/2 tsp paprika
2 tbs olive oil
1 1/2 pt heavy cream
1 can chicken broth
1 tsp garlic powder
1 tsp Italian seasoning
3/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 cup spinach
3/4 cup sun-dried tomatoes
16 oz cooked pasta (penne, rotini, egg noodles, whatever you prefer)
2 large eggs
1/2 cup flour
1/4 tsp garlic salt
1/2 tsp paprika
2 tbs olive oil
1 1/2 pt heavy cream
1 can chicken broth
1 tsp garlic powder
1 tsp Italian seasoning
3/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 cup spinach
3/4 cup sun-dried tomatoes
16 oz cooked pasta (penne, rotini, egg noodles, whatever you prefer)
Directions:
Mix flour, garlic salt, and paprika in a shallow bowl.
Beat eggs in a separate shallow bowl.
Dip strips of chicken in egg then in the flour mixture.
In a large skillet, add oil and cook chicken on med-high heat until cooked through. Set aside.
In large sauce pan, mix cream, broth, garlic powder, Italian seasoning, Parmesan, mozzarella, and sun-dried tomatoes.
Whisk while simmering until thickened.
Add spinach and let simmer until it starts to wilt.
Add chicken back to the pan and stir.
Serve over pasta.
Mix flour, garlic salt, and paprika in a shallow bowl.
Beat eggs in a separate shallow bowl.
Dip strips of chicken in egg then in the flour mixture.
In a large skillet, add oil and cook chicken on med-high heat until cooked through. Set aside.
In large sauce pan, mix cream, broth, garlic powder, Italian seasoning, Parmesan, mozzarella, and sun-dried tomatoes.
Whisk while simmering until thickened.
Add spinach and let simmer until it starts to wilt.
Add chicken back to the pan and stir.
Serve over pasta.