A lighter take on the traditional Tuscan chicken recipe. Enjoy on top of noodles, zoodles or just with chicken.
Ingredients
4 Chicken Breasts
1t Olive Oil
1/4c Chicken Stock
4 Garlic Cloves
1/4c Half and Half
2t Italian Seasoning
1t Lemon Juice
1/4c Parmesan (optional)
1/4c Sundried Tomatoes
8oz Mushrooms (optional)
1 Onion (optional)
2c Fresh Spinach
Salt & Pepper
Directions
Cook chicken in oil over medium until golden about 5 minutes a side. Remove from pan.
Add chopped onions and garlic until fragrant. Add chicken stock and mushrooms to the pan - simmer for a few minutes. Mix half and half, lemon juice and cornstarch in a separate bowl and then add to the pan - again let this simmer for a few minutes. Add seasonings and sun dried tomatoes. Stir.
Add Parmesan and spinach to sauce. Mix until the spinach is wilted and the Parmesan is mixed (if using). Add chicken back to pan and simmer for 7 minutes or until chicken is warm.
Serve over zoodles, noodles, rice or just with a side!
*Makes 4 Servings. Omit Cheese if needed!
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