Lily's Creamy Tuscan Chicken
Enjoy the rich flavours of Italy with this delicious and easy-to-make gluten-free Tuscan pasta dish.
Lily Higgins
Lily Higgins
Recipe - Buncrana - Kavanagh's
Lily's Creamy Tuscan Chicken
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tbsp olive oil
2 tbsp butter
800g chicken breast
1 tsp dried oregano
2 garlic cloves, minced
1 bag SuperValu baby spinach
225g sun-dried tomatoes in olive oil, drained and chopped
600ml cream
80g Parmesan cheese, grated
SuperValu gluten-free pasta (your choice of shape)
Directions
By Lily Higgins
Ingredients
- 2 tbsp Olive oil
- 2 tbsp Butter
- 800g Chicken breast
- ½ tsp Salt
- ½ tsp Black pepper
- 1 tsp Dried oregano
- 2 Garlic cloves, minced
- 1 Bag SuperValu baby spinach
- 225g Sun-dried tomatoes in olive oil, drained and chopped
- 600ml cream
- 80g Parmesan cheese, grated
To serve:
- SuperValu gluten-free pasta (your choice of shape)
Method
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken on both sides until golden and cooked through, about 6-7 minutes per side. Set the chicken aside to cool, then dice it into bite-sized pieces.
- In the same skillet, melt the butter and sauté the minced garlic, sun-dried tomatoes, and spinach over medium heat. Cook until the spinach wilts, about 2-3 minutes.
- Add the cream to the skillet and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in the salt, pepper, oregano, and grated Parmesan cheese.
- Add the cooked pasta and diced chicken to the skillet, stirring to coat everything in the creamy sauce.
- Serve immediately and enjoy!
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
Counter Fresh Irish Chicken Fillets (145 g)
€2.29€15.79/kg
Schwartz Herbs & Spice Oregano (7 g)
2 for €4.50
€2.50€357.14/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Spinach (600 g)
€0.95€1.58/kg
Sacla Anti Paste Sun Dried Tomatoes (280 g)
€4.49€16.04/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Grated Parmigiano Reggiano Cheese (70 g)
€1.50€21.43/kg
Kelkin Gluten Free Spaghetti Pasta (500 g)
€4.19€8.38/kg
Recipe
By Lily Higgins
Ingredients
- 2 tbsp Olive oil
- 2 tbsp Butter
- 800g Chicken breast
- ½ tsp Salt
- ½ tsp Black pepper
- 1 tsp Dried oregano
- 2 Garlic cloves, minced
- 1 Bag SuperValu baby spinach
- 225g Sun-dried tomatoes in olive oil, drained and chopped
- 600ml cream
- 80g Parmesan cheese, grated
To serve:
- SuperValu gluten-free pasta (your choice of shape)
Method
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken on both sides until golden and cooked through, about 6-7 minutes per side. Set the chicken aside to cool, then dice it into bite-sized pieces.
- In the same skillet, melt the butter and sauté the minced garlic, sun-dried tomatoes, and spinach over medium heat. Cook until the spinach wilts, about 2-3 minutes.
- Add the cream to the skillet and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in the salt, pepper, oregano, and grated Parmesan cheese.
- Add the cooked pasta and diced chicken to the skillet, stirring to coat everything in the creamy sauce.
- Serve immediately and enjoy!