light-tuscan-garlic-chicken

Light Tuscan Garlic Chicken

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Fight the Fat Foodie
Recipe by  Fight the Fat Foodie

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Review (1)

Rate This Recipe
Jane
2

Jane

It was easy and very good. Everyone loved it. didn't go the olive oil route. Used butter all the way. Yum.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Easy Tuscan Chicken

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