No Cream Chicken Florentine

My favorite thing about this Chicken Florentine is that it tastes just as good as all the others I've had, but without the addition of all the heavy cream that would normally turn this into a fat bomb. Packed with chicken and spinach, and made creamy with a secret ingredient, this recipe is amazing, and goes great with a side of brown rice or roasted vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your onion into a small dice, and add to a large pan with oil, spinach, and garlic, salt, and pepper. Cover and cook over medium heat until the onions are translucent and the water has cooked out of the spinach. It should just slightly start sticking to the pan. Set aside on a plate

Step 2

Meanwhile, add water, powdered chicken bouillon, and cornstarch to a mason jar. Screw on the top, and vigorously shake until dissolved. You can also use 1 cup (240 g) of low sodium chicken or veggie broth instead. Add to a medium pot, cover, and let simmer over medium heat until the liquid has reduced by about half (about 5 minutes)

Step 3

Add the (blended) cottage cheese into the sauce pot and combine. Reduce heat to medium low, cover, and simmer the sauce while you prepare the chicken

Step 4

Meanwhile, dice the chicken into small cubes. Over medium heat in the pan you used to cook the spinach, cook the chicken with oil and spices (garlic powder, onion powder, basil, thyme, and lemon pepper)

Step 5

When chicken is almost done (165F), add the plate of spinach and pot of sauce to the pan and combine. Cook on medium heat until liquid has reduced and chicken is done. You want the sauce to be creamy, but not too liquidy where it’s runny. Serve

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