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Chef Jeff’s Chicken With Creamy Tuscan Sauce Recipe

SALT LAKE CITY, Utah – If you’re craving Italian food that you don’t have to go to a restaurant for, then look no further — Chef Jeff Jackson from Smith’s joined us at the KSL TV Studios to show his version of chicken with Tuscan sauce and pasta.

Chicken with Creamy Tuscan Sauce

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 tbsp. cooking oil
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. dried sage
  • ½  tsp. salt
  • ¼ tsp. pepper
  • 1 lb. pasta, cooked to package directions
  • Salt and pepper to taste
  • Parsley chopped for garnish
  • Extra parmesan for garnish

For the Sauce

  • 1 tbsp. cooking oil
  • 2 tbsp. garlic, minced
  • 1 tsp. dried oregano
  • ½ tsp. dried sage
  • ½ dried thyme
  • ¼ c. white wine or chicken broth
  • 1 ½ c. heavy cream
  • 1 ½ c. shredded parmesan cheese
  • 2 c. baby spinach
  • ¼ c. chopped sun-dried tomatoes
  • 1 tsp. white balsamic vinegar

Directions

  1. Cook pasta to package directions. Drain and toss in some oil.  Cover and set aside.
  2. Heat a large sauté pan over med-high heat. As the pan heats, mix the seasonings for the chicken in a small bowl.  Sprinkle the seasoning mix evenly over both sides of the chicken breasts.  Add a little oil to the pan and brown the chicken about four minutes per side.  Remove the mostly cooked chicken from the pan and set aside.
  3. Add another bit of oil to the same pan. Make the sauce by adding the garlic, oregano, sage, and thyme to the pan.  Cook for one minute, stirring frequently.  Add the wine or chicken broth and stir to remove any cooked bits from the bottom of the pan.  Bring to a simmer.
  4. Add the heavy cream and stir. Simmer five-to-seven minutes.  Add the parmesan and stir until the cheese is melted into the sauce.  Add the spinach, sun-dried tomatoes, and white balsamic vinegar.  Stir to combine.  Taste the sauce and add a little salt and pepper as needed.  Return the chicken to the pan and cook an additional four-to-five minutes over low heat.
  5. Serve over pasta and garnish with chopped parsley and extra parmesan cheese.

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