Sundried Tomato Tuscan Garlic Chicken

Sundried Tomato Tuscan Garlic Chicken

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Sundried Tomato Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Author: Alyssa

Serves: 4-6

Ingredients

• 1½ pounds boneless skinless chicken breasts, thinly sliced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ½ cup parmesan cheese
• 1 cup spinach, chopped
• ½ cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Notes

*If you are serving over pasta and like it saucy, definitely double the sauce.

Chicken Dumpling Stew

Ingredients:

• 1 large onion
• 1 can (10.5 oz) cream of celery soup
• 1 can (10.5 oz) cream of chicken soup
• 1 tablespoon fresh parsley
• 1 teaspoon poultry seasoning
• black pepper to taste
• 4 skinless boneless chicken breasts
• 2 cups low sodium chicken broth
• 2 cups frozen vegetables or peas and carrots , defrosted
• 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)

Directions:

1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Notes:

My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.