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Designing Scarlett

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Tuscan Chicken Alfredo

March 30, 2021      Leave a Comment

We’re all so health conscious these days, counting carbs and fat content. I certainly try. But don’t you sometimes just crave a totally sinful and guilt-free loaded-with-carbs bowl of pasta, with a nice chilled (but not overly) glass of Pinot Grigio?

Well I sure do, and last night was that night for me!

I had bought a rotisserie chicken from the deli at our local grocery store 2 days ago but we were having something else that night for dinner, so I thought to use it up last night while satisfying my craving. 

Of course this recipe can be made with fresh boneless chicken but seeing that I wanted to use up the already roasted chicken, I opted to use that instead! 

This is my recipe for a super creamy, ultra tasty pasta dish and it is Magnifico!! 

 

INGREDIENTS

  • 2 cups of cooked chicken or 2 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 1/2 Spanish onion
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1/4 cup of chicken stock
  • 1/2 cup dry white wine
  • 1 cup of coffee cream (yes, I did!)
  • 1/4 tsp nutmeg
  • 1/2 tsp of mustard seed
  • 1/4 cup of parmesan
  • 2 cups of fresh spinach, rinsed and drained
  • 3 tbsp of sun-dried tomato
  • 1 pkg of fettucini

 

METHOD

In a skillet, heat 2 tbsp olive oil, minced garlic, onion, peppers and sautee until the peppers are semi-tender.  Add cooked chicken.  If you’re using fresh chicken, you’ll do the reverse and add it to the oil and garlic BEFORE the veggies. Then you would add the veggies once the chicken is no longer pink.

This would be a good time to put that garlic bread that your husband just whipped up, into the oven, wrapped tightly in foil for 20 minutes at 400 degrees.

Add chicken stock and bring to low boil.  Add wine, coffee cream, nutmeg and mustard seed until heated through.

Add ¼ cup of parmesan and fold in 2 cups of washed fresh spinach along with the sun-dried tomato.

Once your sauce begins to boil again, turn your burner down to low and allow to cook for 15-20 minutes.  If you find that the sauce is beginning to look too thick and moisture is being lost, turn your burner down a bit and add a bit more wine and cream and stir.  Place lid on skillet.

Next up is the fettucini.  In a separate and large pot, boil water with salt and a TBSP of olive oil.  Once boiling, add fettucini and follow directions on the package…usually 12-13 minutes if you prefer it between al-dente and soft – which is my preference.

Drain your fettucini, rinse with cold water, rinse again with warm, and place back into the large pot.  Add your sauce mixture to the fettucini.  Toss and let sit on burner for a few minutes on low. 

Serve in pasta bowls garnished with grated parmesan and a sprinkle of parsley.

Designing Scarlett - Tuscan Chicken Alfredo

 

Will serve 3-4 adults with big appetites, easily.  To heat as leftovers, place in a saucepan with a little chicken stock, bit of coffee cream and white wine and you’ll be ready in no time!

Sooo good!!  Now if I can just get Miss Scarlett to allow me 1/2 hr of cardio to burn some of that off!

Enjoy!

 

 

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