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Light Tuscan Garlic Chicken

Light Tuscan Garlic Chicken

Scott Koeneman

"I have reduced this recipe to 1/4 of its original fat and calories!"
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40 m servings 414 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Cook's Note:
  • Be sure to thicken the sauce some before adding the spinach. When finishing with the Parmesan, add it very slowly, stirring continuously or it will clump and stick to the spinach and peppers.

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Read all reviews 8
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Disclaimer – I don’t like asparagus or whole wheat pasta, so I omitted the asparagus and used my regular pasta. Also, I used dried herbs. Despite those changes, this was fabulous. I cooked the...

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

Sliced the chicken instead of leaving whole. Really like the buttermilk-based sauce, though it was rather watery even after cooking, but felt the spinach was overkill. I think it would have tast...

Really good! Tastes like more calories than it is. I make it ahead and freeze it. Just make sure to get high quality linguine if you are going to freeze it. The flavor is great. The sauce was t...

Very good recipe. Did not use red pepper because I don't like it, but other than that, followed recipe exactly. Loved it. Good way to sneak in some spinach.

This was excellent and will definitely make again. I recommend wisking together the Buttermilk, Parmesan cheese, wine and flour together before adding to the sauce pan. I used dry herbs, I added...

turned out very tasty however I think I may have added a little too much wine. and I increased the pepper for my and my husband taste. overall great quality and delicious meal. :-)

I made this to the letter. Amazing! Wanted to pray a prayer of thanks after every bite! Can not WAIT to make it again soon... Makes my mouth water just thinking about it!! (Next time, I'll sn...

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