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Grilled Chicken Tuscan Fettuccine

by Santiago Lopez

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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

44g

Carbs

76g

Calories

960

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, Buttom Mushroom, Thyme, Baby Spinach, Basil, Chicken Breast, White Wine, Canola Oil, Italian Parsley

Reviews

4.3

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

Based on 123 reviews

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

Loved it. Keep it on the menu please.

Diane · 07/01/25

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About Santiago Lopez

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

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