Tuscan Chicken Simmer Recipe - Allrecipes.com
Tuscan Chicken Simmer Recipe
  • READY IN 25 mins

Tuscan Chicken Simmer

Recipe by  

"Chicken breasts are simmered in a creamy, basil-pesto sauce with cherry tomatoes in this quick and delicious Tuscan-inspired dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    25 mins

Directions

  1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (170 degrees F). Remove chicken from skillet; keep warm.
  2. Reduce heat to medium. Add cream cheese spread, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally.
  3. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • Substitute: Prepare as directed using Philadelphia Light Cream Cheese Spread.
  • Serving Suggestion: Spoon over hot cooked ravioli or fettuccine.
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Reviews More Reviews

Oct 11, 2010

My husband loved this! I sauteed the chicken in garlic and olive oil and used the 1/3 fat cream cheese which tasted great. I also served it with spaghetti squash which complimented the chicken fabulously. I omitted the grated cheese at the end because I felt it would have made it too heavy. Glad I did, this recipe was a home run without it!

 
Dec 07, 2010

I made this exactly as is, and it's pretty good. I was a little skeptical about the lack of garlic, but it turned out all right. We served it over spaghetti because I didn't realize we were out of fettuccine. (Fettuccine next time for sure.) It's a great base recipe- you can add pretty much anything you want to it. (Asparagus?) The only thing that we're a little iffy on is the chicken. It was kind of bland, a little tough... I think the dish could stand on its own without the meat, or maybe tossing in some scallops or shrimp. If I did do that, I would probably add some chicken stock or granules to keep the flavor I would lose by not having the chicken drippings.

 

25 Ratings

Dec 06, 2010

as another said, a very good base recipe to build off of. I used canned chicken and mixed it all, served over whole wheat pasta. agreed with another reviewer by omitting the shredded cheese, as it was way cheesie enough without it. need a little pepper

 
Jan 20, 2011

Wonderful, I cubed the chicken prior to cooking

 
Dec 13, 2010

If you are planning on serving this dish with pasta, you may want to double the sauce ingredients and possibly add a little chicken stock or white wine. It was delicious, but I was just expecting to have a little more sauce to serve over pasta. Will make again!

 
Feb 24, 2011

This was very rich and delicious. I left out the shredded cheese, it seemed unnecessary.

 
Dec 12, 2011

I did change this recipe, only because I didn't have all the ingredients on hand, but I'm sure it's just as good with them... I used dried basil and minced garlic in place of the pesto sauce, and jarred basil-spaghetti sauce in place of the cherry tomatoes... phenomenal!

 
Mar 28, 2011

This was awesome!!!! I threw in some asparagus and it was perfect!! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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