Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
- Whisk over medium high heat until it starts to thicken.
- Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
- Add the chicken back to the pan and serve over pasta if desired.
- If you are serving over pasta and like it saucy, definitely double the sauce.
Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too
Ready for a smokier taco?
If you’re a fan of smoky flavor, prepping up a chipotle taco seasoning before taco night will make you very happy. This spice blend uses common spice rack ingredients and brings the smoke through both chipotle powder and smoked paprika. We kick in a little cayenne pepper to increase the overall heat just a touch.
Don’t limit this tasty seasoning to tacos. You can use it anywhere taco of Mexican seasoning is called for to add a little south-of-the-border flare to your meal. It’s delicious simply mixed with ranch dressing for a quick dip or use it as a dry rub on chicken, pork, or steak to add a smoky, earthy heat.
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt or to taste
- In a mixing bowl combine all ingredients and mix thoroughly.
- Use immediately or store in a sealable jar (airtight) for future use.
- The additional cayenne pepper is optional. Chipotle pepper already brings jalapeño level heat to the seasoning (chipotle chilies are dried and smoked jalapeño peppers). Cut it completely if you prefer a low to medium level heat.
Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor, we combined it with more-flavorful extra-sharp cheddar. A bit of mustard and cayenne pepper added piquancy. We cooked the macaroni in a smaller-than-usual amount of water (along with some milk), so we didn’t have to drain it; the liquid that was left after the elbows were hydrated was just enough to form the base of the sauce. Rather than bake the mac and cheese, we sprinkled crunchy, cheesy toasted panko bread crumbs on top. Our simplified mac and cheese recipe takes only about 20 minutes from start to finish.
- 1 1/2 cups water
- 1 cup milk
- 8 ounces Elbow Macaroni
- 4 ounces American Cheese, shredded (1 cup)
- 1/2 teaspoon Dijon Mustard
- Small pinch cayenne pepper
- 4 ounces Extra-Sharp Cheddar Cheese, shredded (1 cup)
- 1/3 cup Panko Bread Crumbs
- 1 Tablespoon Extra-Virgin Olive Oil
- Salt and pepper
- 2 Tablespoons Grated Parmesan Cheese
- Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes.
- Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute.
- Off heat, stir in cheddar until evenly distributed but not melted.
- Cover saucepan and let stand for 5 minutes.
- Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes.
- Off heat, sprinkle Parmesan over panko mixture and stir to combine.
- Transfer panko mixture to small bowl.
- Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste.
- Transfer to warm serving dish and sprinkle panko mixture over top.
- Serve immediately.
- Barilla makes our favorite elbow macaroni. Because the macaroni is cooked in a measured amount of liquid, we don’t recommend using different shapes or sizes of pasta.
- Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.