Tuscan chicken in creamy sun-dried tomato and spinach sauce

Tuscan chicken in creamy sun-dried tomato and spinach sauce

Delicious and juicy chicken breasts in creamy garlic, sun-dried tomato and spinach sauce. This dish comes together in no time and is full of flavor. It‘s one of our go-to dinners! It’s very simple to prepare, made from staple ingredients and everyone just loves it! It’s important to use oil from the sun-dried tomatoes here, instead of olive oil or frying oil. It just gives so much flavour and it’s a good way to use the whole sun-dried tomatoes jar up.

This wonderful dish is inspired by a pasta served in New York’s Olive Garden restaurant.

Try also my other recipes for pasta recipes. I’m sure you’ll also love my spaghetti alla putanesca or gorgonzola and walnut spaghetti!

Tuscan Chicken in creamy sun-dried tomato and spinach sauce

Tuscan Chicken in creamy sun-dried tomato and spinach sauce on a frying pan

Tuscan chicken in creamy sun-dried tomato and spinach sauce with pasta on a plate

Tuscan chicken in creamy sun-dried tomato and spinach sauce

Delicious and juicy chicken breasts in creamy sauce
course dinner
cuisine American, international, Italian
keyword chicken breast, spinach, sun-dried tomatoes
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
serves 2 servings
Calories 1898 kcal

Ingredients:

chicken:

  • 2 small chicken breasts about 300g / 10.5 oz
  • 1 tablespoon oil from the sun-dried tomatoes
  • 2 heaped teaspoons Italian seasoning or mixed dried spices: thyme, rosemary, oregano, basil
  • salt and pepper to taste

sauce:

  • 1 tablespoon oil from the sun-dried tomatoes
  • 5 cloves garlic cut into thin slices
  • 6 pieces sun-dried tomatoes cut into large strips
  • 50 ml / 3.5 tablespoons dry white wine
  • 200 ml heavy cream 30-36% / 6.8 oz / 4/5 cup
  • 100 ml broth vegetable or chicken / 3.4 oz / about ½ cup
  • salt and pepper to taste
  • a handful fresh spinach leaves about 60g / 2 oz

additionally:

  • 125 g / 4.4 oz pasta I used egg tagliatelle

Method:

  1. Rub the chicken in spices mixed with a tablespoon of oil from the sun-dried tomatoes, season with salt and pepper to taste. You can cook it straight away or set aside for an hour or even overnight (in the fridge) to marinate.
  2. If using small chicken breasts – pound them gently to a uniform thickness, but when the breasts are larger it‘s better to cut them into 3 pieces – in half crosswise and than the thicker part horizontally into two even pieces. If the chicken pieces are of even thickness, they will cook evenly and be tender and juicy.
  3. Heat a second tablespoon of oil in a frying pan, add chicken, cook over high heat for about 2-3 minutes on one side, until nicely browned and then on the other side for about a minute (cooking time depends on the size of meat), transfer on a plate. The chicken should not to be fully cooked through, it will still cook later in the sauce.
  4. Add the garlic into the pan, cook, stirring, for about 30 seconds until fragrant.
  5. Add the wine, cook for about 2 minutes, until almost completely evaporated.
  6. Add roughly chopped sun-dried tomatoes, cream and broth, cook for about 5 minutes, until the sauce has thicken, season to taste with salt and pepper.
  7. Add the chicken back to the pan, add spinach, cook for about a minute and stir just until the spinach wilts, remove from the heat.
  8. Serve with cooked pasta.
  9. Enjoy!

 



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