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CREAMY TUSCAN CHICKEN

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Ingredients

  • 1 TABLESPOON OLIVE OIL
  • 4 CHICKEN BREASTS BONELESS & SKINLESS, HALVED IF VERY LARGE
  • 1 TEASPOON DRIED OREGANO
  • 3 CLOVES GARLIC MINCED FINELY
  • 1 1/2 CUP BABY TOMATOES CHERRY OR TRI COLOR, HALVED
  • 3 TABLESPOONS UNSALTED BUTTER
  • 3 CUPS FRESH SPINACH
  • 1/2 CUP HEAVY CREAM
  • 1/4 CUP PARMESAN FRESHLY GRATED
  • S&P
  • LEMON SLICES FOR GARNISH

Instructions

  • IN A MEDIUM SAUTE PAN HEAT OLIVE OIL OVER MEDIUM HEAT, WE USED A CAST IRON SKILLET.
    PLACE CHICKEN BREASTS SEASONED WITH DRIED OREGANO AND S&P ON BOTH SIDES INTO PAN. COOK UNTIL GOLDEN BROWN, ABOUT 8 MINUTES ON EACH SIDE. JUICES SHOULD RUN CLEAR AND INSIDES NO LONGER PINK.
    REMOVE FROM PAN AND SET ASIDE.
  • ADD BUTTER TO SAUTE PAN AND STIR IN MINCED GARLIC. COOK 1 MINUTE UNTIL FRAGRANT. TOSS IN HALVED BABY TOMATOES AND S&P.
    HEAT BABY TOMATOES UNTIL SOFT AND BEGINNING TO BURST. ONCE SOFT, SQUISH TOMATOES SLIGHTLY AND ADD IN SPINACH. COOK UNTIL SPINACH STARTS TO SOFTEN AND WILT.
  • POUR IN HEAVY CREAM AND GRATED PARMESAN. BRING TO A SIMMER AND TURN HEAT TO LOW.
    STIR SAUCE UNTIL IT BEGINS TO REDUCE SLIGHTLY.
  • PLACE CHICKEN BACK IN TO PAN AND LET HEAT 5-7 MINUTES, FLIPPING HALFWAY. SPOON SAUCE OVER CHICKEN TO COAT WHILE CHICKEN IS HEATING.
  • COOK PASTA SHELLS TO AL DENTE WHILE CHICKEN IS HEATING.
    SERVE CHICKEN BREASTS WITH SAUCE OVER PASTA SHELLS. GARNISH WITH FRESH LEMON JUICE AND GRATED PARMESAN.

Notes

RECIPE AUTHOR: DELISH