#creamytuscan

[forkfulofflavor]

Creamy Tuscan Ravioli Delight This creamy Tuscan ravioli dish is a comforting and flavorful meal that's perfect for any occasion. With rich sauces and vibrant ingredients, it's sure to impress! Ingredients 16 ounce frozen cheese ravioli 1 cup chicken broth 1/2 cup heavy whipping cream 1/2 cup whole milk 1/2 cup parmesan cheese, grated 1 1/2 teaspoon granulated garlic 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1 cup spinach, frozen or fresh 1/2 cup diced tomatoes, drained well if using canned Instructions Boil the ravioli according to package directions and drain well. Set aside and keep warm. If using frozen spinach, thaw completely and squeeze out excess water. In a large saucepan or Dutch oven, make the sauce over medium heat. Start by adding the chicken broth. Whisk together the heavy whipping cream, milk, and corn starch, then add this mixture to the chicken broth, whisking to combine. Mix in the garlic, basil, oregano, thyme, and salt. Continue to cook until the sauce begins to thicken. Whisk in the parmesan cheese, then add the spinach, mixing well. Stir in the tomatoes and then gently fold in the cooked ravioli, mixing until everything is well combined. Lower the heat to a simmer and stir for 2-3 minutes. Serve immediately. Notes Storage: Store leftover ravioli in an airtight container in the refrigerator for 3-4 days. Reheat: Cook in a pan with additional milk or chicken broth over medium heat, stirring until heated through. For a Crowd: Double the recipe to feed a crowd.

[charliecochet]

Indulge in a creamy and flavorful dish featuring tender chicken breasts smothered in a rich Tuscan-inspired Alfredo sauce. Bursting with the sun-dried tomatoes, spinach, and Parmesan cheese, this recipe is a delightful twist on the classic Alfredo.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper, to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 cup sun-dried tomatoes, drained and chopped. 1 cup spinach leaves. 1 teaspoon dried basil. 1 teaspoon dried oregano.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 6-7 minutes per side to cook the chicken breasts until they are browned and fully cooked. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Add the chicken broth and scrape the pan's bottom to get rid of any browned bits. The sun-dried tomatoes, spinach, basil, oregano, and heavy cream should all be mixed in. Bring the whole thing to a simmer and let it cook for about 5 minutes, or until the sauce gets a little thicker. Put the chicken breasts back in the pan and cook for another two to three minutes, until they are hot all the way through. Put chicken breasts on a plate and cover them with a rich Tuscan Alfredo sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

muuh

[nilaffle]

Indulge in these creamy Tuscan chicken rolls filled with spinach, sun-dried tomatoes, and a decadent cream cheese mixture. Sear them to perfection then bake in a rich sauce until golden and tender.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 8 slices provolone cheese. 1 cup spinach leaves. 1/2 cup sun-dried tomatoes, chopped. 1/2 cup cream cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. 1/2 cup chicken broth. 1/2 cup heavy cream.

Instructions: Preheat oven to 375F 190C. Place chicken breasts between two sheets of plastic wrap and pound to flatten to about 1/2-inch thickness. Season chicken breasts with salt and pepper. Lay 2 slices of provolone cheese on each chicken breast. Top with spinach leaves and sun-dried tomatoes. In a small bowl, mix cream cheese, Parmesan cheese, olive oil, Italian seasoning, and garlic powder until well combined. Spread cream cheese mixture evenly over the spinach and sun-dried tomatoes on each chicken breast. Roll up chicken breasts tightly and secure with toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken rolls and sear until golden brown on all sides, about 3-4 minutes per side. Pour chicken broth and heavy cream into the skillet. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly. Remove toothpicks before serving. Serve hot, garnished with fresh parsley if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

Paige A Mitchell