Tuscan Chicken with Creamy Tomato Basil Sauce and Gluten-Free Linguine

This Tuscan-inspired dish features tender chicken cutlets seasoned with Italian herbs, pan-seared to golden perfection and served over a bed of gluten-free linguine. The pasta is tossed in a luscious creamy tomato sauce infused with basil and a hint of Tuscan heat spice.

Best of all, this restaurant-quality meal comes together in under 30 minutes, making it perfect for busy weeknights when you crave something comforting yet elegant.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Finely dice the tomato.
2. Pat chicken cutlets dry with paper towels; season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil.
3. Once water is boiling, add gluten-free linguine to the pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve ¾ cup pasta cooking water, then drain. Return the empty pot to medium heat. Add a drizzle of oil and tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds. Add chicken stock concentrates, garlic powder, reserved pasta cooking water, cream cheese, half the Tuscan heat spice (all for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4). Whisk to combine and cook until slightly thickened, 30-60 seconds. Turn off heat. Stir in basil paste and 1 tablespoon butter (2 tablespoons for 4). Add diced tomato and drained linguine; toss to coat. Season with salt and pepper.
4. Slice chicken crosswise. Divide pasta between shallow bowls and top with sliced chicken. Serve immediately.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, regular linguine works perfectly. Adjust cooking time according to package directions.

What can I substitute for Tuscan heat spice?

Mix ½ teaspoon each of dried oregano, red pepper flakes and garlic powder for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.