Creamy Garlic Chicken from Cassidi and Kim

Believe it or not, two sisters brought the exact same recipe to our swap! 
Last night I made this recipe for the second time, and Dave said, "You could make this again tomorrow and I wouldn't mind."
Which was great, because after a busy day today, he got leftovers tonight!

Creamy Tuscan Garlic Chicken
from Cassidi Mecham and Kim Swallow

1 1/2 lb. boneless skinless chicken breasts, sliced thinly
2 T. olive oil
1 c. heavy cream
1/2 c. chicken broth
1 t. garlic powder
1 t. Italian seasoning
1/2 c. parmesan cheese
1 c. spinach, chopped
1/2 c. sun-dried tomatoes

In a large skillet, add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned and no longer pink in the center.  Remove chicken and set aside on a plate.

Add the cream, broth, garlic powder, Italian seasoning, and cheese to the pan.  Whisk over medium-high heat until it starts to thicken.  Add the spinach and tomatoes and let it simmer until the spinach starts to wilt.  Add the chicken back to the pan and serve over pasta if desired.

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