CREAMY TUSCAN GARLIC CHICKEN
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Nutrition Facts : Calories 368 kcal, Carbohydrate 7 g, Protein 30 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 133 mg, Sodium 379 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Provided by Layla
Categories Main Course
Number Of Ingredients 14
Steps:
- Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
- Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
- Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
- To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
- Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
- Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g
CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS
Fed up of your usual chicken dinners? I have the perfect one-pan recipe for you! My Creamy Tomato & Spinach Chicken Breasts is a quick and easy to cook version of Tuscan chicken. It packs a real flavor punch that I guarantee the whole family will love! It's gluten free and lower carb too.
Provided by Joanna
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
- Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
- Set the chicken aside on a plate and cover with foil while you make the sauce.
- Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
- Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
- Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
- Finally stir through the baby spinach until it has just wilted.
- Place the chicken pieces back in the sauce to gently reheat for a moment or two.
- Serve immediately
Nutrition Facts : Calories 557 kcal, Carbohydrate 18 g, Protein 59 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 198 mg, Sodium 623 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
BALSAMIC CHICKEN WITH SPINACH AND FRESH TOMATO
Fresh & easy, tweak as you like. As mentioned below, I serve it over egg noodles. Recipe from Check Your Health courtesy of Chef Bryan Wolley.
Provided by Emily Han
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
- Saute garlic, dried basil, and onion until fragrant.
- Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
- When you have about 5 minutes left, add the tomatoes, vinegar and wine.
- Allow to cook down for last 5 minutes.
- Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
- Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).
EASY CHICKEN WITH TOMATOES AND SPINACH
Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
- Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
SPINACH AND TOMATO SAUCE
My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .
Provided by Jennifer D.
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6
GIULIANO HAZAN'S CHICKEN BREAST FILLETS WITH SPINACH AND TOMATO
Provided by Joan Nathan
Categories dinner, main course
Time 35m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Remove each tendon from the chicken breasts. Cut each breast lengthwise into three fillets and slice those fillets horizontally, to give you six pieces from each breast.
- If using fresh spinach, wash it thoroughly and cook until tender in a large pot with only the water that clings to it and a generous sprinkling of salt. If using frozen, thaw it and cook until tender with half a cup of water and a pinch of salt.
- Put the chopped garlic and the olive oil in a saute pan over medium-high heat. When the garlic begins to sizzle, add plum tomatoes. Cook until the tomatoes have reduced so that they are no longer watery and have separated from the oil, about 15 minutes.
- Add the cooked spinach to the tomatoes and stir for a minute or two. Turn the heat off and put aside for later.
- Heat the vegetable oil and butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides very briefly. They will be cooked in two minutes at most. After they are cooked, sprinkle with salt and pepper.
- Reheat the tomato and spinach and add the cooked chicken. Toss the chicken until it is well coated with sauce and turn off the heat. Serve hot, followed by a salad.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 536 milligrams, Sugar 2 grams, TransFat 0 grams
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