Tuscan Chicken

Now you can create Olive Garden's TUSCAN CHICKEN in your kitchen in 30 minutes or less.

TUSCAN CHICKEN (serves 4)

Start your water for the Penne or Linguine Pasta you will be using.  Be sure to add a pinch of salt to the water.  Bring water to a boil.  Add pasta and cook according to your instructions.  Gluten Free pasta cooks differently so be sure you read the instructions.  We like Quinoa Pastas but are going to be learning to make our own.

In your wonderfully seasoned cast iron skillet place 2 tablespoons olive oil and 1 tablespoon butter.

Dredge 4 small chicken breasts (diced or cut in half) in your all purpose Gluten-Free Flour Mix (flatten chicken breasts in a zipper bag just a bit with another cast iron skillet until all the same thickness then coat with flour)

Brown chicken breasts on both sides approximately 2 minutes, then place in a warm oven while you continue.

Dice 3 cloves garlic, reserve.  Thinly slice 2 red peppers.

Add an additional 1 tablespoon olive oil and 1 tablespoon butter to your pan.  Add garlic, peppers and 1 cup mushrooms to the pan.  Saute on Medium for 1-2 minutes.  Add 2 tablespoons flour mix.  Stir and coat vegetables.  Add 1/2 cup (or so) good white wine and stir.  The sauce will thicken as you allow it to cook a minute or two.  Add 2 cups raw milk or cream and stir to incorporate.  Allow to cook until thickened.  Add 1 teaspoon Italian Seasoning and 6-8 cups fresh organic baby spinach and allow to wilt slightly.  Add 1/2 cup Parmesan cheese and pepper to taste.

Push the vegetables to the side and add the pasta to the skillet.  Stir the pasta to coat.

To serve:  Place pasta in the center of each dish.  Place Chicken pieces on top of the noodles then spoon vegetables and sauce over top.  Sprinkle with Parmesan Cheese.

ENJOY!