Tuscan Chicken

Simmer cooked pasta in sauce, Rotini goes well with it serve with salad, pasta salad, garlic bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice chicken breasts through the side, cutting them in half. Rub in seasonings and a light drizzle of olive oil.

Step 2

Lightly coat a large pan in olive oil and heat it under medium to medium high heat. When oil is fragrant add in chicken breasts, flip when half of the side of the breast is white and bottom is seared. Continue cooking until chicken is firm when pressed with spatula, or until 165F. Set aside and let rest.

Step 3

Dice onion, mince garlic, halve tomatoes, dice zucchini, and slice peppers into thin 1.5 in strips. Grate cheese.

Step 4

Melt butter in same pan scraping the bottom with a spatula. Sautee garlic, onion, and basil until fragrant and onion is transparent. Add in zucchini, peppers, and tomato and cook until tomatoes are blistered. Add in handfuls of spinach until all is incorporated.

Step 5

Melt parmesan cheese and add milk a little bit at a time, making sure each addition is fully incorporated before adding the next. Zest and juice lemon half into the sauce. Season with salt and pepper.

Step 6

Serve sauce over sliced chicken