Traditionally, Tuscan chicken combines mild, tender chicken with lots of garlic and lemon to create an intensely flavored dish. We decided to add penne to the mix for an easy weeknight supper. We started by coating boneless, skinless chicken breasts with flour, then we pan-fried them to golden perfection before setting them aside to build the garlic sauce. To infuse the sauce with an intense garlic flavor that wasn’t harsh, we sliced a whopping 12 cloves thin and sautéed them over moderate heat for a few minutes. This slow-and-low approach mellowed the garlic’s harshness and drew out its sweet, nutty notes. Adding sliced shallot to the mix enhanced its sweetness and provided further insulation against burnt garlic. Red pepper flakes, white wine, and chicken broth serve as the base of the sauce, and a hefty amount of peppery arugula adds another flavor dimension and color. Nutritional information can be found following the recipe.
INGREDIENTS:
3 (6-to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
½ cup plus 1 tablespoon of all-purpose flour
3 tablespoons olive oil
12 garlic cloves, sliced thin
3 shallots, sliced thin
Pinch red pepper flakes
¾ cup dry white wine
3 cups low-sodium chicken broth
1 pound penne
5 ounces (5 cups) of baby arugula
1½ ounces Parmesan cheese, grated (¾ cup), plus extra for serving
1 tablespoon lemon juice
PREPARATIONS:
Pat chicken dry with paper towels and season with salt and pepper.
Place ½ cup flour in a shallow dish.
Working with one piece of chicken at a time, dredge in flour, shaking off excess.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until just smoking.
Carefully lay the chicken in the skillet and cook until well browned on the first side, 6 to 8 minutes.
Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes longer; transfer to a plate and tent loosely with aluminum foil.
Add the remaining 1 tablespoon oil, garlic, and shallots to the now-empty skillet and cook over medium-low heat until softened and beginning to brown about 3 minutes.
Stir in pepper flakes and the remaining 1 tablespoon flour and cook for 30 seconds.
Whisk in wine, then broth, until smooth.
Increase heat to medium-high, bring to a simmer, and cook until the sauce is slightly thickened and measures 2½ cups, about 15 minutes; transfer to a liquid measuring cup and cover to keep warm.
Meanwhile, bring 4 quarts of water to boil in a large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain the pasta and return it to the pot.
Add 2 cups of the sauce, arugula, Parmesan, and lemon juice, and toss until the arugula is slightly wilted.
Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
Slice chicken thinly on a bias.
Portion pasta into individual bowls lay chicken over top, and drizzle the remaining ½ cup sauce over chicken.
Serve with extra Parmesan.
YIELD: The recipe yields a flavorful Tuscan chicken penne dish.
SPECIAL INSTRUCTIONS:
This recipe can be easily doubled or halved to suit your needs.
Adjust the amount of red pepper flakes according to your preferred level of spiciness.
Be sure to use low-sodium chicken broth to control the saltiness of the dish.
Serve the dish with a side of crusty bread for a complete meal.
TIPS:
Make sure to properly cook the chicken until it reaches an internal temperature of 160 degrees to ensure it’s fully cooked.
When sautéing the garlic and shallots, be careful not to let them burn, as it can give a bitter taste to the sauce.
Reserve some cooking water from the pasta to adjust the consistency of the dish if needed.
Feel free to add additional vegetables like cherry tomatoes or spinach for extra color and flavor.
Grate fresh Parmesan cheese just before serving for the best taste.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 570
Fat: 13g
Saturated Fat: 3g
Cholesterol: 80mg
Carbohydrates: 67g
Protein: 40g
Fiber: 3g
Sodium: 850mg
In conclusion, this Tuscan chicken penne recipe offers a delightful blend of flavors, combining tender chicken, aromatic garlic, and a touch of lemon. The creamy sauce infused with white wine and chicken broth creates a luscious coating for the penne pasta. The addition of peppery arugula adds freshness and a vibrant pop of color. With a sprinkle of grated Parmesan cheese and a squeeze of lemon juice, each bite is a burst of savory goodness. This recipe is perfect for a weeknight dinner when you’re craving a hearty, yet easy-to-prepare meal. By following the step-by-step instructions and incorporating the provided tips, you’ll be able to create a satisfying dish that will surely become a family favorite. Enjoy this Tuscan chicken penne with a glass of crisp white wine and a side of crusty bread to soak up every last bit of sauce. Bon appétit!
