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Servings: 4

Total Time: 35 mins.

  • 8 oz. uncooked tagliatelle or fettuccine pasta
  • 4 boneless skinless chicken breast halves
  • 1/2 tsp. garlic powder
  • to season Salt and pepper
  • 4 Tbsp. butter, cubed and divided
  • 3 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • 1 1/2 C. chicken broth
  • 1 1/2 C. heavy whipping cream
  • 1/4 tsp. cayenne pepper
  • 4 oz. Sartori Classic Parmesan cheese, finely shredded and divided
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 5 C. fresh baby spinach, chopped
  • 1/2 C. chopped sun-dried tomatoes

Savor this take on dinner starring the rustic flavors of Tuscany. Simple ingredients and prep, try one-dish Tuscan Chicken with White Beans tonight. Recipe provided courtesy of Wisconsin Cheese.

Tuscan Chicken with White Beans


  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.

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