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cream sauce

Creamy Tuscan Chicken over Egg Noodles

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 Creamy Tuscan Chicken over Egg Noodles
For the week of August 30- September 3 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 yields
Ingredients
  • 2 cups egg noodles
  • Salted pot of water
Chicken
  • 4 boneless skinless chicken breasts sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Salt
  • teaspoon ½black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried garlic
  • 1 teaspoon dried onion
  • 1 teaspoon italian seasoning
Creamy Tuscan Sauce
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 1 1/2 cups cherry tomatoes halved
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • cup ¼Italian flat leaf parsley chopped
  • Lemon wedges for serving
  • cup ¼Italian flat leaf parsley chopped
  • Lemon wedges for serving
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 yields
Ingredients
  • 2 cups egg noodles
  • Salted pot of water
Chicken
  • 4 boneless skinless chicken breasts sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Salt
  • teaspoon ½black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried garlic
  • 1 teaspoon dried onion
  • 1 teaspoon italian seasoning
Creamy Tuscan Sauce
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 1 1/2 cups cherry tomatoes halved
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • cup ¼Italian flat leaf parsley chopped
  • Lemon wedges for serving
  • cup ¼Italian flat leaf parsley chopped
  • Lemon wedges for serving
Instructions
How to Make the Noodles:
  1. Bring a pot with salted water to a roaring boil. Add egg noodles and cook until al dente. Strain and set noodles aside.
How to Prepare the Chicken
  1. In a bowl combine all the ingredients. Mix thoroughly so seasoning is evenly distributed on the chicken
  2. In a skillet over medium heat, heat oil. Add chicken. Cook until golden and no longer pink, 2 to 3 minutes per side. Remove from skillet and set aside.
How to Make the Sauce:
  1. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  2. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet, add parsley and cook until chicken is heated through. Serve over noodles with a lemon wedge.