Creamy Garlic Sauce – Twiins in the Kitchen®

Creamy Tuscan Garlic Chicken - Twiins Style

Servings: 4
Time: 10 minutes prep, Cook 15 minutes
Difficulty: Easy

Lately all my friends and neighbors are wondering what to cook since we are all observing the Stay at Home restrictions going on across the country. They are bored and tired of cooking 3 times a day. While checking my text messages I saw one from 'Nextdoor' with the title 'What's for Dinner'. This recipe caught my eye so I decided to give it a try. Wow! I'm so happy I did. Not only is it full of flavor but it's so easy to make. Both Gary & I loved it. I hope Teresa makes this for my niece while she's helping her recuperate. I know they will love it too! 😋❤️

Ingredients

1½ pounds boneless skinless chicken breasts, thinly sliced
2 – 4 Tablespoons EVOO
2 cups heavy cream
1 cup chicken broth
2¼ tsp garlic powder
2 tsp Italian seasoning
1/2 tsp kosher salt
1 cup Parmigiano-Reggiano (freshly grated) (please don’t use the fake stuff in the green container…)
2 cups fresh spinach, chopped
1 cup sun-dried tomatoes (in oil)

Directions

In a large skillet add 2-4 Tablespoons EVOO. When oil starts to shimmer, add the chicken and cook on medium-high heat for 3-5 minutes on each side or until golden brown on each side. Don’t crowd the skillet or you’ll get steam instead of browning. Cook until no longer pink in the center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmigiano-Reggiano cheese. Whisk over medium-high heat until it starts to thicken.
Add the spinach and sundried tomatoes. Let simmer until the spinach starts to wilt.
Add the chicken back to the skillet and serve over your favorite pasta.

Notes:

1. Use genuine Parmigiano-Reggiano cheese that you freshly grate. The pre-grated cheese has additives and makes it ball up instead of melting into the sauce. You may also substitute with Locatelli Pecorino Romano cheese, also freshly grated.

2. Large chicken bone-in chicken thighs can also be used in place of chicken breasts. Just make sure you cook a little longer so they are fully cooked.

Recipe adapted from Alyssa Rivers (The Recipe Critic).

Brown the chicken thighs or chicken breasts on medium-high 3-5 minutes on both sides then set aside on a plate

Add the heavy cream, chicken broth and the dry spices with the grated cheese

Add the chopped fresh spinach

Add the sun-dried tomatoes

Add the cooked chicken then serve over pasta

Serve over linguini and enjoy!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Creamy Garlic Shrimp & Scallops with Fettuccine - Twiins Style

Servings: 6
Time: 30 min prep, 30 min cooking
Difficulty: Intermediate

Ingredients

1/3 cup EVOO, plus 2-3 Tablespoons
10 large cloves garlic, finely chopped
2 large shallot heads (4 big cloves)
8 oz fresh mushrooms, sliced thick
2 cups white wine (we use Chardonnay)
3 Tablespoons fresh parsley
3 Tablespoons fresh basil
3 Tablespoons fresh thyme (or 3 tsp dried)
3 cups heavy cream or Half-and-Half cream
2 lbs sea scallops (20-30 count)
1½ – 2 lbs extra-large shrimp, peeled & deveined
1/2 cup grated Pecorino Romano cheese
sprinkle of garlic powder on scallops before sautéing
2 tsp lemon zest for garnish (optional)
3 sprigs fresh basil for garnish (optional)
1½- 2 lbs cooked fettuccine or angel hair pasta (use Gluten-Free pasta if gluten is an issue)

Directions

Heat pasta water to boiling then lower to simmer before preparing the meal.
Pat dry the scallops and shrimp on paper towels. Cover with paper towels and set aside.
In a large skillet, heat 1/3 cup EVOO on medium then sauté shallots and garlic until translucent, about 3-5 minutes. Add the mushrooms and cook another 3-4 minutes.
Pour the white wine into the skillet to deglaze.
Add the parsley, basil, and thyme and cook until liquid is reduced by half.
Transfer mixture into a medium saucepan.
Add the cream & half the Pecorino Romano cheese into the medium saucepan and cook over medium-low heat until reduced by half (about 15 minutes).
In the large skillet add 2-3 Tablespoons of EVOO. Using medium-high heat, allow the oil to get hot enough then add the scallops and sprinkle garlic powder on top. Sauté on both sides just until they turn opaque & feel springy with a pair of tongs. Don’t overcook. Remove to a platter and cover with foil to keep warm.
Bring pasta water up to a boil and cook pasta according to package directions. Drain and return to pot. Cover and set aside until remaining seafood (shrimp) is cooked.
Now sauté the shrimp in the same skillet until the shrimp just turn pink. Remove and place the shrimp in the platter with the scallops, continue to cover with foil.
Add 1/2 the cream sauce to the large skillet and quickly toss with the cooked pasta. Mix well and plate the pasta in individual pasta dishes. Pour remaining cream sauce in a small gravy boat to add extra sauce if desired.
Top with asparagus & arrange the seafood on top, garnish with extra sauce, grated cheese, lemon zest, and sprigs of basil, if desired.
Enjoy!