Diva Tasting: Creamy Tuscan Chicken in Dutch Oven….

Chicken. Dutch Oven; Creamy Tuscan

Dutch Oven


1 Tablespoon Butter

1 Package (20 Oz) Boneless Skinless Chicken Breasts 

1 Jar (15 Oz) Alfredo Pasta Sauce With Roasted Garlic

1 Jar (7 Oz) Roasted Red Peppers, Cut Into Thin Strips (about 1/2 Cup)

1/2 Cup Grated Parmesan Cheese

1 Teaspoon Italian Seasoning

1/2 Teaspoon Herb de Provence

1 Teaspoon Minced Garlic

2 Cups Chopped Fresh Spinach

1 In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

2 In 3 1/2- to 4-quart Dutch Oven (sprayed to coat) place chicken breasts.

3 In medium bowl, mix Alfredo sauce, peppers, Parmesan cheese, herb DE Provence and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.


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