Name: Tuscan Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) boneless, skinless chicken breast (about 4 small breasts); 2 tbsp (30 ml) olive oil; 3 tbsp oil-packed sun-dried tomatoes, julienned; 2 garlic cloves, chopped; 6 cups (140 g) baby spinach; ¾ cup (180 ml) 15% cooking cream or 35% cream; ½ cup (35 g) fresh Parmesan cheese, grated, plus more for serving; ½ tsp dried oregano; ¼ tsp red pepper flakes; ½ lb (225 g) small pasta shells or other small pasta; Lemon wedges, for serving

Preparation

- 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.
- In the same skillet, soften the sun-dried tomatoes and garlic in the chicken cooking fat. Add the spinach and cook until wilted.
- 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.
- 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.
- Add the pasta to the sauce around the chicken. Mix well. Add the reserved pasta cooking water to thin out the sauce as needed.
- 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.

Tuscan Chicken

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Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan