Hugely popular classic dish and now I know why.  This was my first time trying this classic recipe – very tasty!  I took two large boneless chicken breasts and sliced them in half to make 4 thinner pieces.  This was perfect and the four pieces fit my frying pan perfectly.

I know it looks not as pretty as some chicken dishes; however, looks can be deceiving, as this creamy tuscan chicken is delicious!  The sauce is simple but incredibly flavorful.  Good comfort food and even something you can serve to informal guests.  If desired, you can use fresh cherry tomatoes and cook until they have softened and burst open.  that is an alternative to sun-dried tomatoes and would be a slightly different flavor profile.  I have made Creamy Tuscan Sauce with fish - I will link here BELOW.  I used sea bass, but you could also use cod or salmon.  Even leftovers will be good - just gently reheat in the microwave oven or in a skillet.  You could even imagine this sauce with shrimp, if you like.  This is a wilted spinach dish.  If desired, you can use garlic powder instead of the bottled, minced garlic that I used.  You will need less of it as it is more concentrated. Something I didn't add was black pepper, but that could give a bit of a kick.  This would be good with cauliflower rice or cauli mash.  This dish is fairly high in sodium due to the Parmesan cheese, so no extra salt is required.

2 large boneless chicken breasts
2 tbsp oil (30 mL)
1 tbsp minced garlic (15 mL)
1 cup chicken broth (250 mL)
1/2 cup heavy cream (125 mL)
1/2 cup grated Parmesan cheese (125 mL)
4 oz cream cheese (125 g)
1 cup chopped spinach, from frozen (250 mL)
3/4 cup sun-dried tomatoes, sliced (175 mL)
  (to reduce carbs, you can use less!)

Slice chicken breasts in half (as if you were going to butterfly them, but keep on cutting right through).  In large pan in olive oil, cook chicken breasts 3 to 5 minutes on each side until browned.  Set aside. 

Add garlic; cook 1 minute.  Add chicken broth, heavy cream, Parmesan cheese and cream cheese.  Whisk the sauce over medium heat until thickened.  Add spinach and tomatoes. Cook 2 minutes.  Add seared chicken and coat with the sauce.  Simmer until chicken is fully cooked.  Serve on your favorite substitute for pasta.

Yield:  4 servings
1 serving
410.6 calories
25.7 g protein
30.5 g fat
0.4 g fiber
9.1 g net carbs 


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