Tuscan Seasoned Chicken Breasts with Tuscan Inspired Vegetables over Angel Hair Pasta

Flavorful Tuscan ingredients come together in this Italian-inspired entree. Even though there are several components to the dish it comes together easily. Do take the time to make the sun dried tomatoes, because they are very flavorful and not chewy or hard like the purchased kind. It takes only a few minutes to prepare the tomatoes for baking, but do make sure you allow enough time for them to bake slowly prior to creating this meal. They will need at least two hours to bake.  Tuscan Seasoning can be purchased on-line at MySpiceSage or Tuscan Sunset at Penzeys. The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 Years is that it is like a balsamic reduction which is sweet and smooth and can be purchased on-line at Spicewood Food Company.  The chicken should marinate for 4 hours as well. Ingredient amounts will serve 2.


1 – 6 -8 oz. chicken breast cut in half horizontally to create a scaloppini style of meat and in half for 2 pieces
1 tablespoon of Tuscan seasoning or Italian seasoning blend
1 tablespoon of olive oil
Sun Dried Tomatoes
2 Roma tomatoes cut into quarters
1 1/2 tablespoons of olive oil
A sprinkle of Kosher salt and fresh ground pepper
Remaining Vegetables and Pasta
1/2 cup of Kalmata olives diced
1 cup of a yellow onion diced
1 tablespoon of olive oil
1/4 cup of Spicewood Food Company Balsamic Vinegar Aged 18 Years or regular balsamic vinegar
4 cups of spinach chopped
1/2 tablespoon of olive oil
2 cloves of garlic crushed through a garlic press
Angel hair pasta about 1/2 cup per person
Fresh grated Asasiago cheese or Parmesan cheese


In a large Ziplock bag mix together seasoning and oil and add chicken. Close and massage to evenly coat the chicken. Refrigerate and marinate the chicken for about 4 hours.

While chicken is marinating, make the sun dried tomatoes by cutting them into quarters and evenly coat with oil and salt and pepper. Place on a baking sheet and cook in a preheated oven at 250 degrees for 2 hours. Remove from oven and set aside. Dice the pitted kalamata olives and set aside.

When ready to make the meal, preheat a grill to medium high and grill chicken for about 3 – 5 minutes per side. Cooking time will vary depending on the thickness of chicken and your grill. No pink should remain in the middle. Tent chicken with foil and set aside. Make pasta per package directions. Add oil in a small skillet over medium high heat and sauté the onions until slightly brown. Add the balsamic vinegar and reduce for about a minute. Set aside. In a large deep skillet add oil and sauté garlic for 30 seconds and add spinach. Stir constantly until wilted scraping up any garlic to prevent it from burning. Drain pasta. Cut chicken on a diagonal. Plate by layering the ingredients. Add half of the pasta to the plate, top with half of the spinach, a little less than half of the onion balsamic mixture, top with a chicken breast, half of the kalmata olives and the sun dried tomatoes and top with remaining onion balsamic mixture. Garnish with fresh granted Asagiago or Parmesan cheese.

Suggested Beverage

Try Farnese Sangiovese (Italy), Straccali Chianti (Tuscany) or Parducci Family Farmed Pinot Noir (California).

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