Friday, March 2, 2012

Countdown to Super Tuesday Tuscan Chicken

"We now have six days, 23 hours, and 59 minutes to find a replacement for this robotic plutocrat who couldn't hold the attention of cats with a can of tuna." -- 

Stephen Colbert on Mitt Romney

Countdown to Super Tuesday Tuscan Chicken
Makes 4 servings

Time flies when the food is good.

4 boneless skinless chicken thighs
1/4 cup flour, divided
1/4 cup olive oil, divided
1 each red and green pepper, chopped
4 cloves garlic, minced
1/2 cup white wine
4 cups baby spinach leaves
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
8 oz. whole wheat pasta, cooked

Heat oven to 375°F.  Season chicken with salt and pepper, then coat with 3 Tbsp. of the flour.

Heat 2 Tbsp. oil in large skillet.  Cook chicken on medium-high heat 2 min. or until golden brown; turn chicken and brown other side.  Transfer chicken to 9x13-inch baking dish.  Bake 15 min. or until 165°F.

Meanwhile, prepare sauce:  Heat remaining 2 Tbsp. oil in same skillet.   Add peppers.  Cook and stir on med.-high heat until peppers are crisp tender, about 2 minutes.  Add garlic; cook and stir 1 minute or until fragrant.  Add remaining 1 Tbsp. flour, stirring constantly for about 1 min..  Add wine and cook until bubbly, then add baby spinach and stir until wilted.  Add heavy cream and Parmesan cheese; cook and stir until slightly thickened.  Season with salt and pepper to taste.  Push veggies to one side of pan and add pasta, tossing gently with sauce until coated.

To serve, layer coated pasta, chicken, veggies and sauce on serving platter.  Sprinkle with grated Parmesan cheese.

Substitute boneless skinless chicken breasts for boneless skinless chicken thighs.

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