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Light Tuscan Garlic Chicken

Light Tuscan Garlic Chicken

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Fight the Fat Foodie

I have reduced this recipe to 1/4 of its original fat and calories!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 2080 mg
  • 83%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
  2. Bring a second pot of water to a boil. Cook asparagus until bright green, about 3 minutes. Remove asparagus using tongs and immediately dunk in cold water.
  3. Mix oregano, basil, thyme, salt, and pepper in a small bowl. Spray chicken breasts with cooking spray; rub herb mixture into chicken.
  4. Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
  5. Heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat; cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. Stir buttermilk, wine, and flour into red bell pepper mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add spinach; cook until spinach wilts, 2 to 3 minutes. Stir Parmesan cheese into sauce until melted.
  6. Run hot water over asparagus to warm. Evenly divide linguine among serving plates; top with sauce, asparagus, and chicken.
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It was easy and very good. Everyone loved it. didn't go the olive oil route. Used butter all the way. Yum.

Deb C

Disclaimer – I don’t like asparagus or whole wheat pasta, so I omitted the asparagus and used my regular pasta. Also, I used dried herbs. Despite those changes, this was fabulous. I cooked the chicken and then set aside covered with foil, then cooked the remaining ingredients in that pan to capture all the chicken flavor and save on cleaning pans. At the very end, I placed the chicken in the sauce to finish. This is delicious. Thanks for sharing!


Sliced the chicken instead of leaving whole. Really like the buttermilk-based sauce, though it was rather watery even after cooking, but felt the spinach was overkill. I think it would have tasted better with just the asparagus. We ended up adding the pasta to the sauce to try and soak it up a little. If we make again, would add more flour and leave out the spinach.