Tuscan Chicken
Tonight, opt for a warm and hearty dinner that requires little time spent in the kitchen. Made with chicken served in a creamy, gently simmered sauce composed of sun-dried tomatoes,…
Instructions
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1
In a large non-stick skillet over medium-high heat, brown the chicken in the oil for 5 minutes. Season with salt and pepper. Flip the chicken over and continue to cook for 3 minutes. Set aside on a plate.
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2
In the same skillet, soften the sun-dried tomatoes and garlic in the chicken cooking fat. Add the spinach and cook until wilted.
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3
Add the cream, Parmesan, oregano and red pepper flakes. Season lightly with salt and pepper. Bring to a boil. Return the chicken to the skillet with any cooking juices accumulated in the plate. Cover and simmer for 7 minutes or until the chicken is cooked through and the sauce has thickened. Adjust the seasoning.
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4
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
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5
Add the pasta to the sauce around the chicken. Mix well. Add the reserved pasta cooking water to thin out the sauce as needed.
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6
On a work surface, slice the chicken breasts, if desired. Divide the pasta and chicken among four shallow bowls. Sprinkle with more Parmesan. Serve with lemon wedges.
Tonight, opt for a warm and hearty dinner that requires little time spent in the kitchen. Made with chicken served in a creamy, gently simmered sauce composed of sun-dried tomatoes, garlic, baby spinach, cream and Parmesan, it’s sure to please the whole family. A weekday dish with a delicious Italian touch!
