Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tuscan Chicken Skillet
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1064
- Total Fat
- 59 g
- Saturated Fat
- 25 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 45 g
- Cholesterol
- 152 mg
- Sodium
- 1111 mg
Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1064
- Total Fat
- 59 g
- Saturated Fat
- 25 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 45 g
- Cholesterol
- 152 mg
- Sodium
- 1111 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
- Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
- Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
- Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
