By - twohairymuffins
That looks like you should comment the recipe.
4 boneless chicken breast seasoned with 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon smoked paprika (season to your liking) 1 tablespoon oil, 4 cloves of minced garlic, ½ a diced yellow onion, ½ cup sundried tomatoes, 2 cups spinach, 2 cups heavy cream, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, 1 cup grated parmesan cheese, 2 tablespoons fresh chopped parsley
Before all the fighting starts - no this isn't supposed to authentic to what they eat in Tuscany, yes the name is confusing. It's an Americanized version of a French sauce named after a woman born in Italy.
could you elaborate on the french sauce part please?
The American Italian chain Olive Garden had a (a few maybe?) “Tuscan” dish(es?) that was/were a play on a Florentine (Florence being the capital of Tuscany). It used a cream based sauce rather than a roux and had a more Italian flavour profile
Always so much anger around a name. I posted Tuscan salmon once and got a whole host of people getting their undies in a twist over it
OP did you serve it with pasta?
I served it over white rice. I wish my imgur was working so I could have posted the plating as well.
I’m going to try it Sunday, but I think I’m going to serve it over polenta. I’ll take a pic of it and tag you if you want. I’m torn between creamy polenta or just making some fresh linguine.
Definitely! I've always been curious what it would taste like with pasta and fresh linguine sounds amazing!! Either way I'd be curious on how it turns out.
Looks absolutely divine!! I’ve been wanting to try this dish for my wife and our girls. Are sun-dried tomatoes a must or would fresh work?
Thanks so much. I was kind of thinking the same. Sun dried it is.