Tuscan Garlic Chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 828.9
  • Total Fat: 27.7 g
  • Cholesterol: 141.1 mg
  • Sodium: 1,546.8 mg
  • Total Carbs: 69.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 71.6 g

View full nutritional breakdown of Tuscan Garlic Chicken calories by ingredient
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Original Recipe: http://www.foodbuzz.com/blogs/3435857-tusc
Original Recipe: http://www.foodbuzz.com/blogs/3435857-tusc

Number of Servings: 2


    1/4 cup white spelt flour + 1 Tbls white spelt flour, divided
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon dried Italian seasoning
    2 boneless, skinless chicken breasts
    2 tablespoons extra virgin olive oil, divided
    1 tablespoon finely minced garlic (about 4-5 cloves)
    1/2 red bell pepper, cut into thin strips or chopped
    1/4 cup low-sodium chicken broth
    1/4 cup raw cashews
    1/2 cup unsweetened almond milk
    1 teaspoon cornstarch
    2 Tbls freshly grated Parmesan cheese
    5 ounces spelt spaghetti


Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 1 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente.

In a food processor, puree cashews and almond milk together until smooth. Whisk in cornstarch.

Wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 1 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sautéing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. Add the milk and cashew mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Serving Size: One chicken breast and 1 cup pasta

Number of Servings: 2

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.

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