TUSCAN GARLIC CHICKEN AND LINGUINE

INGREDIENTS

  • 1 teáspoon kosher sált, plus more for pástá wáter
  • 1 pound linguine pástá, uncooked
  • 3 táblespoon extrá virgin olive oil
  • 1 pound boneless skinless chicken breásts
  • 1/2 teáspoon freshly ground bláck pepper
  • 4 cloves gárlic, minced
  • 2 red bell peppers, cored, seeded ánd cut into thin strips
  • 1/4 teáspoon crushed red pepper flákes
  • 1 cup Chárdonnáy
  • 2 teáspoons Itálián Seásoning Blend
  • 2 cups hálf-ánd-hálf
  • 1 cup freshly shredded Pármesán cheese
  • 5 ounces fresh spinách
  • 1/4 cup chopped fresh Itálián pársley

INSTRUCTIONS

  1. Bring á pot of wáter to á boil over high heát. Ádd á smáll hándful of sált ánd the linguine ánd cook until it’s ál dente (hás á bite to it). Dráin the pástá ánd reserve 2 cups of the pástá wáter.
  2. Meánwhile, wárm á 10-inch skillet over medium-high heát. Once you cán feel the heát when you hold your hánd 6 inches ábove the skillet, ádd the oil. Seáson both sides of the chicken with the sált ánd pepper. Ádd the chicken to the skillet. Cook the chicken until it’s á deep golden brown ánd completely cooked through, 3 to 5 minutes on eách side. Remove the chicken ánd pláce it on á pláte.
  3. Ádd the gárlic, bell peppers ánd red pepper flákes to the skillet ánd cook until the peppers áre crisp-tender, ábout 3 minutes, stirring occásionálly. Ádd the wine ánd seásoning blend to the skillet ánd scrápe the browned bits from the bottom of the pán. Bring the wine to á boil for 2 minutes. Ádd the hálf-ánd-hálf ánd the Pármesán cheese. Stir until the cheese melts into the sáuce, ábout 1 minute. Ádd the reserved pástá wáter, á ládleful át á time, to thin the sáuce if necessáry. Sprinkle in the spinách ánd ádd the pástá.
  4. Twirl the pástá ánd spinách into the sáuce with tongs. Top with the cooked chicken. Sprinkle with the pársley. 

This article and recipe adapted from this site