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Tuscan cuisine, with its rustic roots and emphasis on fresh, high-quality ingredients, has become a beloved staple in modern cooking. Known for its hearty flavors and simple yet elegant dishes, Tuscan food embodies the philosophy of "less is more." This culinary tradition highlights the use of local produce, aromatic herbs, and straightforward cooking methods that allow the natural flavors to shine. Among the many delightful dishes that stem from this region of Italy, Tuscan Chicken with Creamy Broccoli Alfredo Penne stands out as a perfect representation of Tuscan cooking.

Tuscan Chicken with Creamy Broccoli Alfredo Penne

Get ready to indulge in this delicious Tuscan Chicken with Creamy Broccoli Alfredo Penne! This easy recipe combines perfectly seasoned chicken, fresh spinach, and cherry tomatoes, all enveloped in a rich, creamy Alfredo sauce. With tender penne and crisp broccoli, this dish is comforting and satisfying. Perfect for a weeknight dinner or any special occasion, it's sure to impress! Dive in and savor every bite!
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Ingredients
  

2 boneless, skinless chicken breasts

1 tsp Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup spinach, fresh

1 cup heavy cream

1 cup grated Parmesan cheese

8 oz penne pasta

2 cups broccoli florets

1 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with Italian seasoning, salt, and pepper.

    Cook the Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest before slicing.

      Sauté Vegetables: In the same skillet, add minced garlic and cherry tomatoes. Sauté for 2-3 minutes until fragrant and the tomatoes start to soften.

        Add Spinach: Stir in the fresh spinach and cook until wilted. Remove the cooked vegetables and set aside.

          Make Alfredo Sauce: In the same skillet, reduce heat to low and add heavy cream. Stir in grated Parmesan cheese, mixing until smooth and creamy. If desired, add red pepper flakes for spice.

            Cook the Broccoli: In a separate pot, bring water to a boil. Add broccoli florets and cook for about 3 minutes until tender but still crisp. Remove and drain.

              Combine Penne: In the water used for boiling broccoli, cook the penne according to package instructions. Drain and add to the creamy Alfredo sauce along with the broccoli and sautéed vegetables. Toss to coat well.

                Slice Chicken and Serve: Slice the cooked chicken and arrange it on top of the creamy penne. Garnish with fresh basil and more Parmesan cheese, if desired. Serve warm and enjoy!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4