Bringing Tuscany to your Kitchen!
Creamy Tuscan Chicken with Sun Dried Tomatoes
3 tbsp. Olive oil, divided
2 cloves garlic, minced
1/2 cup shallots, finely chopped
1 pound chicken tenders
1/2 cup oil-packed sun-dried tomatoes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
I/2 cup dry white wine
I/2 cup heavy cream
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1/4 tsp. red pepper flakes
1 tsp. Italian seasoning
Penne pasta, cooked al dente (optional)
Parmesan cheese, for serving
Heat 2 tbsp. of olive oil in a large skillet over medium heat. Add garlic and shallots and sauté until fragrant, about 1 minute. Turn heat up to medium-high and place the chicken tenders in the skillet and cook for about 5 minutes on each side, until golden brown on both sides and cooked through. Remove chicken, garlic and shallots from skillet and place on plate. Set aside.
In same skillet over medium heat add remaining 1 tbsp. of olive oil. Add sun-dried tomatoes and bell peppers and cook for 2-3 minutes or until tender. Add wine and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add heavy cream and stir. Add chicken, garlic and shallots back to skillet. Season with salt, pepper, red pepper flakes and Italian seasoning. Allow to simmer for about 5 minutes. Turn to coat chicken with the sauce. Serve the chicken on bed of al dente penne pasta. Sprinkle with Parmesan cheese.