Tuscan Garlic Chicken with Sundried Tomatoes and Spinach

A very long title for what is really a simple recipe to make… and one that not only passes the “chocolate milk test” with Chris, but also brings up the danger of both Chris and Dillon actually licking their empty plates lol!

I prepped my veggies, the flour mixture and cut the chicken breasts while they were still partially frozen (because they cut easier) in the morning to make dinner time just that little bit faster and easier!

Sandie

Here is my ingredients picture… I am pretty sure I got everything in the picture… for once lol!

As I mentioned above, I sliced the pepper, drained the sundried tomatoes, squeezed all the water out of the spinach, cut the chicken breasts in half (although I did only end up using two of them) and mixed up the flour coating in the morning and placed everything in baggies to make the actual cooking of dinner easier.

When it was time to cook dinner, I started by coating the chicken breasts in the flour mixture in a small flat bowl, making sure they are fully coated.

In a small, low bowl mix together flour, salt, pepper, oregano and basil.

I heated up about 3 tbsp. of olive oil in the frying pan on medium heat and then placed the coated chicken pieces in the pan and browned them for about 4 – 5 minutes per side until they were nicely browned. I placed them in an aluminum foil lined baking pan and placed them in a 350 degree oven to finish cooking through.

Next I put the pepper, sundried tomato and minced garlic in the frying pan with another 2 tbsp. of oil and cooked over medium heat for about 3 – 4 minutes.

Next I added the flour, mixed it in fully and let it cook for another minute or two until thickening.

I poured the chicken broth into the pan and whisked it over medium low heat for about 5 minutes until thickened.

In a small bowl, I whisked together the cream and cornstarch then added it to the pan with the milk and spinach.

I let this simmer for another 3 – 4 minutes before adding the grated cheese and stirring until the cheese melted.

While all of that was cooking, I cooked a pot of spagetti noodles to have with the chicken.  I added a little more than half of the sauce to the cooked spagetti noodles and stirred to fully coat.

I placed the cooked chicken pieces on top of the pasta….

Then topped with the remaining sauce for a delicious meal… even though it really doesn’t photograph very well lol!


Tuscan Garlic Chicken with Sundried Tomatoes and Spinach

Preparation Time: 15 minutes  Cooking Time: 30 minutes  Servings: 2 – 4

Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup flour
  • 1/2 tsp. salt
  • pepper to taste
  • 1/2 tsp. basil
  • 1 tsp. oregano
  • 5 tbsp. olive oil, divided
  • 3 tsp. minced garlic
  • 1 pepper, sliced
  • 1/2 package frozen spinach
  • 1 cup sundried tomatoes, drained
  • 1/2 cup table cream
  • 2 tsp. corn starch
  • 1 cup milk
  • 1 cup grated cheese
  • spagetti noodles, cooked according to package directions

Directions

  1. Preheat oven to 350 degrees.  Line a baking pan with aluminum foil and give it a quick spray with cooking spray.
  2. Mix together flour, salt, pepper, basil and oregano in a small, low container.
  3. Cut chicken breasts in half and place in flour mixture to fully coat.
  4. Heat 3 tbsp. olive oil over medium heat in frying pan.
  5. Add chicken breast pieces and brown each side for about 3 – 4 minutes.
  6. Remove chicken pieces to prepared baking pan and place in preheated oven to finish cooking while preparing sauce.
  7. Add remaining 2 tbsp. olive oil to pan and add peppers, sundried tomatoes and minced garlic. Cook over medium heat for about 3 minutes.
  8. Whisk in flour and cook for an additional 1 -2 minutes.
  9. Add broth to pan, whisking, for about 5 minutes over medium low heat, until thickened.
  10. In a small bowl, whisk together cream and corn starch.
  11. Add cream, milk and spinach to pan, cook for another 2 – 3 minutes.
  12. Add grated cheese to sauce and mix until melted.
  13. While sauce/chicken is cooking, cook spagetti noodles according to package directions.
  14. Add a little more than half of the sauce to the cooked spagetti and stir to coat.
  15. Place chicken pieces on top of spagetti and top with remaining sauce to serve.
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5 thoughts on “Tuscan Garlic Chicken with Sundried Tomatoes and Spinach

  1. Pingback: Turkey Meatballs with Spinach and Sundried Tomatoes | Oh Yes, They Did

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