Creamy Tuscan Chicken with Zucchini Noodles
Creamy Tuscan Chicken with Zucchini Noodles
Ingredients
For the Creamy Tuscan Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
For the Zucchini Noodles
- 3 zucchini, medium, spiralized into noodles
- 1 tablespoon olive oil
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
⏱️ 2 min
- 5
Stir in the heavy cream and grated Parmesan cheese. Reduce heat to medium-low and simmer for 3-5 minutes, or until the sauce thickens slightly.
⏱️ 5 min
- 6
Return the cooked chicken to the skillet. Add the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 7
While the sauce is simmering, heat 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, or until tender-crisp. Do not overcook.
⏱️ 5 min
- 8
Serve the creamy Tuscan chicken immediately over the zucchini noodles. Garnish with fresh chopped basil.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken with Zucchini Noodles
For the Creamy Tuscan Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach
For the Zucchini Noodles
- 3 zucchini, medium, spiralized into noodles
- 1 tablespoon olive oil
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
⏱️ 2 min - 5
Stir in the heavy cream and grated Parmesan cheese. Reduce heat to medium-low and simmer for 3-5 minutes, or until the sauce thickens slightly.
⏱️ 5 min - 6
Return the cooked chicken to the skillet. Add the fresh spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 7
While the sauce is simmering, heat 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, or until tender-crisp. Do not overcook.
⏱️ 5 min - 8
Serve the creamy Tuscan chicken immediately over the zucchini noodles. Garnish with fresh chopped basil.