Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tuscan chicken with lemon butter pasta & blueberries. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Tuscan chicken with lemon butter pasta & blueberries is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Tuscan chicken with lemon butter pasta & blueberries is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have tuscan chicken with lemon butter pasta & blueberries using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Tuscan chicken with lemon butter pasta & blueberries:

1. Make ready 1 Chicken cutlet
2. Take 3 tbs. olive oil (approx)
3. Get Salt (to taste)
4. Make ready Tuscan seasoning (to taste)
5. Get Adobo seasoning (to taste)
6. Get Cajun seasoning (to taste)
7. Take Herbs de province (to taste)
8. Make ready 1/4 cup lemon juice (approx)
9. Get Angel hair pasta (1/4 lb.)
10. Make ready Approx. 4 tbs. Salted butter
11. Prepare Green peas (1/2 bag)
12. Prepare Blueberries (as desired)
13. Take Butter lettuce (as desired)

Sprinkle in salt/white pepper and add in lemon juice/zest. Add heavy cream, pasta water, and parmesan cheese into sauce mixture, stir. Add lemon zest, cream cheese, and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.

Instructions to make Tuscan chicken with lemon butter pasta & blueberries:

1. Cover both sides of the chicken with tuscan seasoning, cajun seasoning, adobo seasoning, and herbs de province, add some salt, lemon juice, & cover with olive oil
2. Let it marinate for at least a few minutes
3. Cook (on a George Foreman grill) for about 10 minutes, or until fully cooked.
4. Once the water for pasta begins to boil, set frozen peas into the water with a strainer, add a handful of salt to the water, on top of the peas, let it continue to boil until salt is dissolved then take the peas out.
5. Cook the pasta according to box instructions, then strain the pasta over the peas or separately.
6. Turn off the heat & add 1 tbps. butter to the pot, 1 tbsp. Lemon juice, and salt to taste. (Depending on how much pasta you are making, you may need more or less. It should be very lightly coated.)
7. Add pasta (and peas, if mixed) back into the pot and stir. - - If the peas are not mixed, heat back up in a separate pan with salt & butter to taste.
8. Serve with butter lettuce, fresh blueberries, (cucumber & strawberries optional)
9. Add a splash of lemon juice to the chicken if desired.

Add lemon zest, cream cheese, and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper. Melt the butter in the pan. Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme.

So that’s going to wrap it up with this special food tuscan chicken with lemon butter pasta & blueberries recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!