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Grilled Chicken Tuscan Fettuccine

by Tlacualli .

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Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

You'll love everything about this dish, from the perfectly seasoned grilled chicken to the fettuccine tossed in a Tuscan parmesan cream sauce. The sauce is what makes it, with notes of garlic, fresh basil, parsley and sun-dried tomatoes, all mixed with tender baby spinach and sweet cherry tomatoes. Rich yet balanced, this is one combination you'll never get tired of.

Nutritional facts

Protein

43g

Carbs

76g

Calories

950kcal

Fat

50g

Ingredients

Sun Dried Tomatoes, Butter, Extra Virgin Olive Oil, Fettuccini, Rosemary, Cherry Tomato, Black Pepper, Garlic, Corn Starch, Oregano, Heavy Cream, Onion, Kosher Salt, Parmesan Cheese, Thyme, Baby Spinach, Basil, Chicken Breast, White Wine, Canola Oil, Italian Parsley

Contains milk, wheat.

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 171 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Everything was cooked to perfection and tasted so good!! I would prefer a bit more pasta and a little extra sauce (personal preference)

Olivia · 08/29/25

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About Tlacualli .

Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.

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