RECIPES

Tuscan Chicken with White Beans

Wisconsin Cheese Tuscan Chicken with White Beans   Recipe
Active Time
35 Minutes
Servings
4

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.

Instructions

  1. Cook pasta according to package directions; drain. Keep warm.
  2. Flatten chicken to 1/2-inch thickness. Season with the garlic powder, salt and pepper. Melt 2 tablespoons butter in a 4-quart Dutch oven or large skillet over medium-high heat. Add chicken; cook for 5-6 minutes on each side or until a thermometer inserted in meat reads 165°F. Transfer chicken to a plate. Keep warm.
  3. Melt remaining butter in the same pan over medium heat. Add garlic; cook and stir for 1 minute. Add tomato paste; cook and stir for 1 minute longer. Reduce heat to medium-low. Gradually add chicken broth and cream. Whisk in cayenne pepper. Bring to a boil; cook and stir until slightly thickened. Reduce heat to medium-low. Simmer, uncovered, for 6-8 minutes or until sauce is reduced to 2 cups, stirring frequently.
  4. Reduce heat to low. Gradually whisk in 1 cup parmesan until melted. Add the beans, spinach and sun-dried tomatoes; cook and stir until spinach is wilted. Season with salt and pepper. Return chicken to the pan. Sprinkle with remaining parmesan. Cover and cook for 2-3 minutes longer or until chicken is heated through. Serve with pasta.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Brighten all of your favorite dishes with this award-winning parmesan’s sweet and nutty flavors. Freshly grated parmesan enhances everything from cold salads to warm soups and entrées.

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