Tuscan Garlic Chicken #Recipe #Hidinginthekitchen

Honestly, folks… I don’t know what to write anymore. The spreading darkness is a cancer on our collective polity. I’m trying to process it, decide how best to react. But in the meantime, I’m experimenting in the kitchen as a way to keep myself focused and relatively sane.

So, for this evening’s dinner, I made Tuscan Garlic Chicken (grabbed off a pin in Pinterest, not sure from whom, my bad)


1½ pounds boneless skinless chicken breasts, thinly sliced (I used 3 “filets”)

1/2 pkg rigatoni, more or less, cooked per package instructions

2 Tablespoons olive oil

1 cup heavy cream

½ cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ cup parmesan cheese

½ cup chopped mushrooms

½ cup chopped white onion

1 cup spinach, chopped

½ cup sun dried tomatoes, chopped


In a large skillet add olive oil and heat until smoking. Add the chicken “filets,” salt and pepper to taste, and then cook the chicken on medium high heat for 3-5 minutes until brown on each side. Meantime add mushrooms and onions and continue cooking until onions are transparent and the chicken is no longer pink in center (don’t overcook—the thin breasts turn into jerky at the drop of a spatula).

Remove chicken and veggies and set aside on a plate.


Mmmm, that looks good enough to eat as is!

Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Don’t let it go too long – it will turn into sludge (not cool). If that happens, just thin it down with more chicken stock.


Chicken stock, heavy cream, Parmesan, Italian spices, garlic powder

Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.

Add the chicken and veggies back to the pan, heat through and serve over pasta. Rigatoni is always a good choice as it can stand up to heavier sauces. I like the medium size.

Post-dinner assessment:

Very tasty, but a hair on the bland side.

When I make it again, I will:

  1. Use real chopped garlic (2-3 cloves at least)
  2. The Parm was nice but white cheddar might be even nicer
  3. Use more spinach, probably a whole bag as it reduces down to wisps of greens when cooked
  4. Add some smoked paprika to kick it up a notch
  5. The sun dried tomatoes were okay, but I would add a handful of sliced cherry tomatoes to add some color
  6. Make less rigatoni—lordy, I tend to cook for a small army when it comes to pasta!

That’s it! Thanks for stopping by.

Wishing y’all peace, love, and good news (for a change).




About Nya Rawlyns

Nya Rawlyns doesn’t write typical romance. She writes emotion as a contact sport, rough and often raw. It need not be pleasant, heart-warming or forever after. What she seeks is what lies beneath—a dance of extremes, the intersect of need and desire, and the compromises we make when pain and pleasure become indistinguishable. ***** She has lived in the country and on a sailboat on the Chesapeake Bay, earned more than 1000 miles in competitive trail and endurance racing, taught Political Science to unwilling freshmen, and found an avocation in materials science. ***** When she isn’t tending to her garden or the horses, the cats, or three pervert parakeets, she can be found day dreaming and listening to the voices in her head.
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One Response to Tuscan Garlic Chicken #Recipe #Hidinginthekitchen

  1. A bit of good bacon would help, too. And yeah, Himself tends to chuck too much dry pasta into the water. Easily done – but next doors’ chooks don’t mind 🙂


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