tuscan

20-Minute Tuscan Chicken with Penne Pasta – The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. 

20-Minute Tuscan Chicken with Penne Pasta

olive oil

garlic cloves, (minced)

spinach

½ large onion, (finely diced)

oregano

¼ tsp dried thyme

¼ tsp pepper

salt

basil

28 oz can diced tomatoes, (drained)

chicken stock

rotisserie chicken

half & half

tbsp all-purpose flour

oz box penne pasta

tomatoes, (to garnish)

fresh basil, (to garnish)

parmesan cheese (to garnish)

Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.

Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.

Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.

In a small bowl, whisk together the half &amp; half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.

Allow the sauce to simmer until the pasta is al dente, about 12 minutes.

Drain the pasta, add the pasta to the sauce and stir.

Garnish with diced tomatoes, fresh basil, and parmesan cheese.

This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.

Ribollita (Hearty Tuscan Bean, Bread, And Vegetable Stew) Recipe

(45 milliliters) extra-virgin olive oil,

garlic,

red onion, diced (about 7 ounces; 200 grams)

leek,

carrots,

turnip, peeled and diced (about 8 ounces; 240 grams)

celery stalks, diced (about 8 ounces; 240 grams)

Water

lacinato kale, stemmed, leaves

salt and black pepper

Parmigiano Reggiano,

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe

In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.

Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.

Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.

Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).

Tuscany and fried chicken: two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating of flour and egg.

Lemon-Marinated Tuscan-Jewish Fried Chicken Recipe

chicken

garlic, minced

kosher salt,

black pepper

cinnamon

nutmeg

Vegetable, peanut, canola,

all-purpose flour

eggs, beaten

Lemon wedges,

In a 1-gallon zipper-lock bag, combine chicken, lemon juice, garlic, salt, a generous grating of pepper, cinnamon, and nutmeg. Seal and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.

When ready to fry chicken, fill a wok, Dutch oven, or large cast iron skillet with about 1 1/2 inches of oil and heat oil until it registers 375°F on an instant-read thermometer. Fill a wide bowl with flour and another with egg.

Drain chicken. Working in batches if necessary, dredge each piece of chicken in flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off, then add to hot oil; the oil temperature will drop. Fry chicken, turning occasionally and maintaining an oil temperature between 325 and 350°F, until chicken is golden brown outside and registers an internal temperature of 145°F for breasts and 155°F for drumsticks and thighs, about 15 minutes.

Transfer fried chicken to paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow chicken to rest for a full 3 minutes after breast core temperature rises to 150°F. Serve right away with lemon wedges. Alternatively, allow to cool to room temperature, then re-fry in hot oil just before serving.

Zucchini with Potatoes and Thyme

olive oil, divided

potatoes

garlic cloves,

Sea salt and black pepper

thyme leaves

zucchini,

Bon Appétit

Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Slow Cooker Garlic Tuscan Chicken is coated in a light and creamy Parmesan cheese sauce filled with garlic, baby bella mushrooms, onion, cherry tomatoes, pasta and spinach! This has really great flavor and is all done in one pot.

Slow Cooker Creamy Garlic Tuscan Chicken and Pasta

butter

garlic

chicken breasts (about 4 ounces each)

onion

baby bella mushrooms, or button mushrooms

Italian herbs

Salt and pepper

baby spinach leaves

cherry tomatoes (optional)

pasta (uncooked)

heavy cream

Parmesan cheese (plus some

parsley

Slice the onion and then cut the slices...

Slice the onion and then cut the slices in half. Slice the mushrooms if they aren’t already sliced.

Add the melted butter, chicken stock, garlic, onion,...

Add the melted butter, chicken stock, garlic, onion, and mushrooms into a 4 quart crockpot slow cooker. Click for a 4 quart crockpot slow cooker.

Place the chicken over the top of the...

Place the chicken over the top of the crockpot contents.

Sprinkle the Italian seasoning, salt, and pepper into...

Sprinkle the Italian seasoning, salt, and pepper into the crockpot slow cooker.

Cover and cook on low for 7 hours.

Remove the chicken to a cutting board. Keep...

Remove the chicken to a cutting board. Keep the chicken whole or shred it with two forks.

Slice the tomatoes in half.

To the crockpot, add in the baby spinach...

To the crockpot, add in the baby spinach leaves, tomatoes and pasta.

Return the chicken to the crockpot. If it’s...

Return the chicken to the crockpot. If it’s shredded, stir it in. If it’s whole, set it on top of the other contents.

Recover the slow cooker and continue cooking for...

Recover the slow cooker and continue cooking for about 30 minutes or until the pasta is cooked.

Stir in the heavy cream and Parmesan cheese.

Divide between two bowls and serve garnished with...

Divide between two bowls and serve garnished with fresh parsley and extra Parmesan if desired.

https://mediavine-res.cloudinary.com/video/upload/veohwxhbwd1a7htqhgif.mp4

<p>Slow Cooker Garlic Tuscan Chicken is coated in a light and creamy Parmesan cheese sauce filled with garlic, baby bella mushrooms, onion, cherry tomatoes, pasta and spinach! This has really great flavor and is all done in one pot.</p>

Slow Cooker Garlic Tuscan Chicken and Penne Recipe for Two

Creamy Tuscan Shrimp and Scallops

sea scallops

shrimp,

kosher salt (more

black pepper (more

chicken broth

tomatoes

Parmesan cheese

Italian seasoning

Rinse scallops and shrimp and pat dry with a paper towel.  Season both sides with salt and pepper.

Heat olive oil in a large skillet over medium high heat.  Cook scallops first &#8211; Cook scallops on each side for approximately 2-1/2 minutes, or until browned.  Transfer to a plate.

Add more olive oil to the skillet if necessary and cook shrimp &#8211; Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides.  Transfer to the plate with the cooked scallops and set aside.

Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).

Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning.  Stir well to combine.

Bring to a boil, reduce heat and simmer 3-4 minutes.  Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).

Return shrimp and scallops to skillet and serve topped with cream sauce.

Optional:  serve over cooked pasta, if desired.

I just made this on the spur of the moment as taster for my wife and I before dinner.  I didn't have spinach to hand so I used shredded leek sauted in a little butter and olive oil.
It went down a treat.This is a keeper recipe for my folder.

I made this last night as I had all of the ingredients on hand, except for the fresh spinach. I substituted the spinach with about 8 shaved brussell sprouts. It was served over basmati rice with a touch of Tumeric for color. It was a huge hit for our guests! Absolutely delicious! Thank you!

Made this last night and will definitey make again. Served it with tagliatelli pasta. Happy to have the left overs for lunch today.

Very delicious. I added Chardonnay in with my olive oil and linguine pasta was my choice of pasta.

This was very good!  Both my husband &amp; son really enjoyed it.  Might want to lighten it up w/ 1/2 &amp; 1/2 next time, and possibly add some shallots.  I did use a little white wine prior to adding the broth &amp; cream.  This was really good!  Thank you!

Just wanted to drop by and tell you that this recipe was so good.  I made it last night and it was delicious.  I followed the method to a T *except* I made a few slight adjustments based on the supplies I had on hand and wanting a bit of a spice kick.  I used fresh tomatoes instead of sundried, I added some chopped mushrooms, and I added a small pinch of red pepper flakes.  Other than that, I followed all ingredients, measurements, and methods as you suggested and the outcome was fantastic.  Thank you for such a delicious recipe.  I highly recommend it to others.  Easy enough for a weeknight dinner but definitely fancy enough to impress guests!

This was delicious!! Huge hit in my house!! The sauce was creamy yet decadent ... 10/10. Will make again!

I have made this a few times and it's fabulous. Loved by everyone!

I lurvvvv this recipe, great over gnocchi!!

If you're looking to add a bit of culture to your dinners then this is the recipe for you. This Tuscan delight is sure to be a family favourite throughout any season.

Roast chicken panzanella

Lilydale Free Range Chicken Thighs (bone in, skin on)

(55 grams) kalamata olives

onion,

baby red capsicums

garlic cloves, finely grated

tbs red wine vinegar

extra virgin olive oil

ciabatta,

tomatoes,

basil, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home.

Testaroli (Tuscan Pancake Pasta) With Pesto Recipe

flour (About 2 cups or 300 grams)

water (2 1/2 cups or 575 grams)

baking powder

Vegetable or canola oil, for greasing

recipe Pesto Sauce (see note)

Torn basil leaves and grated pecorino or Parmigiano-Reggiano cheese,

Preheat oven to 550°F and set a well-seasoned cast iron skillet inside to preheat.

Meanwhile, combine flour, salt, and baking powder in a large mixing bowl. Slowly add water, whisking constantly, to form a smooth crêpe-like batter. Whisk vigorously for 1 minute to help aerate batter. Let rest 20 minutes.

Remove skillet from oven and grease with vegetable oil. Add enough batter to skillet, swirling, to cover entire bottom surface in a thin, even layer. Set over high heat and cook until browned and crisp on the bottom, about 3 minutes.

Using a thin metal spatula, lift pancake and flip. Cook on other side until browned in spots, about 1 minute. Transfer pancake to a rack or clean paper towel to cool. Wipe skillet clean, grease, and repeat with remaining batter. Try not to stack pancakes once done: You want them to dry, not steam.

Cut pancakes into roughly 2-inch diamond shapes. Bring a pot of salted water to a boil, then remove from heat. Add pancake pieces until all are submerged, then drain in a colander right away.

Transfer pancakes to a large, clean mixing bowl and toss gently with pesto. Spoon testaroli on plates, top with basil leaves and more grated cheese and serve.

This creamy one-pot pasta dish is absolutely perfect! Simple ingredients, quick to make, and the flavor is on point. You&#039;ll be whisked away to the Tuscan countryside with each bite.

Instant Pot Tuscan Chicken Pasta

chicken breasts

unsalted chicken stock

sun-dried tomatoes oil

onion powder

garlic powder

red pepper flakes

black pepper (or

rotini pasta

cream cheese

parmesan cheese (grated)

spinach (rough cut)

Set to Sauté: Set the Instant Pot to &#039;Sauté&#039;, use the &#039;Adjust&#039; button to set the heat level to &#039;More&#039;, and allow the pot to heat up.

Cook the Chicken: As soon as the digital display reads &#039;Hot&#039;, add reserved oil from the sun-dried tomatoes to the pot. Allow the oil to heat up for a few minutes and then add the chicken and cook until cooked white on the outside. About 5 minutes.

Cancel Sauté: Cancel out of the Sauté function.

Add Stock &amp; Deglaze: Add the chicken stock to the pot and deglaze the bottom of the pot to remove any stuck on bits.

Add Tomatoes &amp; Spices: Add the sun-dried tomatoes and spices (Italian seasoning, onion powder, salt, garlic powder, red pepper flakes, and pepper) to the pot and give everything a good stir.

Add Pasta: Add the pasta to the pot and, using a large spoon or spatula, push the pasta down into the stock.

prepare the Chicken &amp; Pasta

4-Minute Cook Time: Close the Instant Pot and set the pressure release valve to &#039;Sealing&#039; and then set the pot to cook on &#039;Manual&#039; or &#039;Pressure Cook&#039;, &#039;High Pressure&#039; for 4 minutes.

2-Minute NPR: Once the cooking time has completed, allow for a 2 minute NPR (natural pressure release). Release any remaining pressure after the 2-minute NPR has completed.

set the Cook Time

Add Cream Cheese &amp; Parmesan: Open the pot and mix the chicken and pasta well. Next, add the cream cheese and parmesan cheese and mix it into the pasta until melted.

Add Spinach: Finally, mix in the spinach until wilted.

Serve and enjoy!

add the Remaining Ingredients

Stewed Zucchini with Garlic, Basil, and Mint Recipe

Stewed Zucchini with Garlic, Basil, and Mint

garlic cloves, thinly sliced

mint

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until fragrant and light golden, 2–3 minutes. Add zucchini; increase heat to medium-high. Cook, stirring occasionally, until zucchini are golden in spots, 15–20 minutes.

Add 1/2 cup water to skillet and cook, stirring occasionally, scraping up brown bits from bottom of pan, and adding more water as needed if pan is too dry, until water evaporates and zucchini are tender and beginning to break down into a coarse purée, 8–10 minutes. Stir in herbs. Season to taste with salt and pepper.

Pomarola is the recipe of my childhood. An everyday sauce tossed with pasta that had been waiting for me back from school. Simple and delicious, with Tuscany roots like my mom’s family. Sauteed vegetables, blended with fresh tomatoes and basil leaves: easy, quick, and tasty!

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Top Tags

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Ribollita (Hearty Tuscan Bean, Brea...

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Testaroli (Tuscan Pancake Pasta) Wi...

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Stewed Zucchini with Garlic, Basil,...

POMAROLA - Tuscan tomatoes sauce fo...

Borlotti Beans with Garlic and Oliv...

Pollo in padella (chicken braised i...

Lamb scottadito with spinach alla r...

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Tortellini Zuppa Toscana

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Easy Weeknight Creamy Tuscan Raviol...

Instant Pot Zuppa Toscana (Tuscan S...

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Chicken Cacciatore

Vegan White Bean &amp; Sausage Soup

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