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Creamy Tuscan Chicken with Veggies

 INGREDIENTS:

  1. Chicken Breasts or Thighs 4 pieces 
  2. Salt as required
  3. Black Pepper Powder 1 tsp
  4. Garlic Powder 1 tsp
  5. Vegetable Oil 2 tbsp
  6. Butter 1 tbsp
  7. Mushrooms 250 grams sliced
  8. Red Bell Pepper 1 cubed
  9. Spinach 2 cups chopped
  10. Sun-dried or Cherry Tomatoes 1/4 cup chopped
  11. Garlic Cloves 4-5 minced
  12. Heavy Cream 2 cups
  13. Cheese 1 cup grated
  14. All-Purpose Flour 1 tbsp
  15. Oregano 1/2 tsp
  16. Italian Seasoning 1 tsp
  17. Chili Flakes 1/4th tsp (Optional)

METHOD:

Serving Size: 3-4

Season the chicken with salt, pepper, and garlic powder.

Melt 1 tbsp of butter and 1 tbsp of oil in a skillet. Add chicken to the hot skillet. Sauté for 5-7 minutes per side or until cooked through. Remove and keep aside.

In the same pan, heat 1 tbsp of oil and add sliced mushrooms.  Sauté for 5–7 minutes, stirring occasionally, until lightly golden and the excess moisture has cooked off. Add in the red bell peppers and sauté for 1-2 minutes. 

Add chopped sun-dried or cherry tomatoes, minced garlic, salt, and black pepper powder. Sauté for 1 minute or until garlic is fragrant.

Add all-purpose flour and whisk for 1 minute until it turns slightly brownish. This cures the raw flour and gives a better flavor. Stir in cream and cheese.

Bring to a light boil, stirring frequently. Reduce the heat and simmer for 2 minutes until the sauce is slightly thickened. Season the sauce with oregano, Italian seasoning, salt, and pepper. 

Add the spinach and stir until just wilted. Add chicken back to the pan and spoon warm sauce over it.

Remove from heat and serve creamy Tuscan chicken paired with pasta or steamed rice.

If you prefer a thinner sauce, add a splash of milk or chicken broth to the sauce. You can add a pinch of red chili flakes to spice up the sauce.




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