Tuscan Chicken

Tuscan Chicken with Alfredo Sauce - I usually throw this together without measuring, so this is my best take on measurements.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice chicken breast in half (length wise) to create a thinner breast.

Step 2

In large skillet cover bottom of pan with olive oil, preheat on medium heat. Add the chicken breast in pan and fry on both sides till both sides are cooked well. If chicken starts to stick to the pan, then add more olive oil.

Step 3

Slice cherry/grape tomatoes in half and add to the cooked chicken and fry in the pan for a few minutes with the chicken.

Step 4

Tear up some of the fresh spinach and add half bag to chicken and tomatoes in the skillet, put a cover on the spinach until you see the spinach wilt a bit. Then add all the alfredo sauce and stir around and add the rest of the bag of spinach and cover again. Keep heat on about medium and watch not to burn.

Step 5

Add a teaspoon of minced garlic, a few shakes of granulated onion, few shakes of garlic powder, few shakes of Italian seasoning, pepper, and just a hint of salt to taste (not too much as the sauce is salty already).

Step 6

Stir all ingredients together in the skillet and let the chicken continue to cook in the sauce for about 15 minutes on a medium to low heat.

Step 7

(The sauce may not be thick enough at this point), you can take 1/4 cup of half n half and dissolve in ~ 2 teaspoons of corn starch, then add this to the alfredo sauce mixture and stir to thicken. If still not thick enough, repeat again with the cornstarch/half n half until you reach the desired thickness.

Step 8

After everything seems cooked through, add half the amount of parmesan cheese to the skillet and stir through. Once melted, add the remaining cheese to the top of everything in the skillet, cover and let melt.

Step 9

You may serve with cheese tortellini, fettuccini, or put sauce over steamed broccoli or asparagus.