Creamy Tuscan Chicken
Makes 6 servings
  • 2 tablespoons olive oil, divided
  • 6 chicken cutlets
  • 2 tablespoons Tony Chachere’s Creole seasoning
  • 1 tablespoon paprika
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • ½ pound sliced prosciutto, chopped
  • 3 cups chopped fresh baby portobello mushrooms
  • ⅔ cup oil-packed whole sun-dried tomatoes, drained and sliced
  • 2 tablespoons minced garlic
  • 1 cup low-sodium chicken broth
  • 3 cups heavy whipping cream
  • 4 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 12 ounces bow-tie pasta, cooked according to package directions
  1. Rub 1 tablespoon olive oil all over chicken; sprinkle Creole seasoning and paprika all over chicken.
  2. In a 12-inch cast-iron skillet, melt butter with remaining 1 tablespoon olive oil over medium-high heat. Cook chicken in batches until browned and a meat thermometer inserted in thickest portion registers 165°, 5 to 6 minutes per side. Remove chicken from skillet; keep warm.
  3. Reduce heat to medium; add onion to skillet. Cook, stirring occasionally, until just tender, about 5 minutes. Stir in prosciutto and mushrooms; cook, stirring occasionally, until mushrooms are just tender and most moisture is evaporated, about 10 minutes. Stir in tomatoes and garlic; cook until fragrant, 1 to 2 minutes. Stir in chicken broth, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced by half, 10 to 15 minutes.
  4. Stir in cream; cook, stirring occasionally, until reduced and slightly thickened, 30 to 40 minutes. Stir in spinach; cook until wilted, about 2 minutes. Stir in Parmesan until melted. Stir in pasta; cook until heated through, 3 to 5 minutes. Serve pasta and sauce with chicken.
Recipe by Southern Cast Iron at