Creamy Tuscan Chicken
This dish can be eaten by itself without pasta for a low carb option.
Delicious served over fettuccini pasta.
Ingredients
- 2 Tbls. olive oil (or Tuscan herb olive oil)
- 2 boneless, skinless chicken breast, cut in half horizontally
- 1-1/2 t. lemon pepper seasoning
- 1/2 c. chopped onion
- 3 garlic cloves, minced
- 1/3 c. chicken broth
- 1 c. heavy cream
- 1/2 c. freshly grated Parmesan cheese
- 1/2 c. slivered sun-dried tomatoes (in oil), drained
- 1 t. Italian seasoning
- 1/4 t. garlic powder
- 4 c. fresh baby spinach, stems removed
- Cooked fettuccini pasta, optional for serving.
Instructions
Place oil in a large skillet over medium-high heat.
Season chicken with lemon pepper. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
Add onion to skillet and cook for about 3 minutes to soften.
Add garlic and cook 1 more minute.
Add chicken broth and scrape up any browned bits from the bottom of the skillet.
Add heavy cream and bring to a simmer for 1 minute.
Add Parmesan and stir until melted.
Add dried tomatoes, Italian seasoning and garlic powder.
Stir in spinach. Cook and stir until spinach is wilted.
Add chicken back into skillet, stir to coat. Season with salt and pepper, to taste.
Serves 4