Chicken. Dutch Oven; Creamy Tuscan
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.