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One Pan Tuscan Chicken

4/29/2023

Tuscan Chicken is rich in taste and flavor. You can add some cooked pasta, if preferred. This is an easy one pan dish that comes together quickly. Enjoy! Diane

Tuscan Chicken

Ingredients:

2-3 Chicken Breasts, sliced in half then into quarters
1/2 cup flour
2 Tablespoon olive oil, divided
1 Tablespoon butter
1 small onion or 2 shallots, sliced in diced
1/2 cup sun dried tomatoes
3 cloves garlic, minced
1 Tablespoon fresh Basil paste
3 large handfuls spinach
1/2-1 cup chicken broth
1 cup heavy cream
2 teaspoons Italian seasoning, divided
salt & pepper
1/2 cup grated parmesan cheese

Directions:

Add a teaspoon of Italian seasonings to flour in a shallow bowl or plate.
Lightly salt and pepper both sides of your chicken and dredge chicken in the flour.
Place half the olive oil and butter in large cast iron pan on stove top over medium heat.
Add in coated chicken and let set to brown in pan about 4 minutes each side.
Remove chicken to a plate and add remaining oil to pan.
Sautee the onion until lightly browned.
Add sundried tomatoes and garlic to pan, cook about 3 minutes before adding in 1/2 cup of the chicken broth to deglaze pan and stop the garlic from scorching.
Add in the spinach and let it wilt down, add in the basil paste, heavy cream, Italian seasoning, salt & pepper and let cook to thicken.
Stir in the Parmesean and add the chicken back into pan.
If you want the sauce "looser" then add more chicken broth at this point.
Let the chicken cook until a digital thermometer reaches 165F.
You can toss in some cooked pasta at this point if preferred.
Salt & Pepper dish as preferred.

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Turkey Green Chili

Ingredients:
2 tablespoons olive oil
1 pound ground turkey
salt and ground black pepper
2 stalks celery, diced
1 yellow onions, diced
1 yellow sweet bell pepper
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 can white beans (such as cannellini beans)
2 cups white hominy
1 teaspoon dried oregano
1 cup chicken broth
2 cups green salsa (salsa verde)
1/4 cup home canned roasted green chiles
1 jalapeno, sliced *optional

Directions

Heat 1 tablespoon of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
Add the remaining tablespoon of oil to the pan and add the celery, onions and bell pepper. Season with salt and black pepper, turn the heat down to medium and cook, stirring occasionally, until golden and tender, about 5 minutes.
Stir in the garlic, cumin and chili powder and cook for another minute.
Add the turkey back into the pot along with the beans, chiles, hominy and oregano. Add in chicken broth and stir in the green salsa.
Turn the heat up to medium and bring to a simmer.
Cook for 5 minutes. If the chili looks a bit thick, add another 1/2 cup of chicken broth.
Serve immediately; topped with shredded cheese, some sour cream, avocado slices, green onions, tortilla chips, and/or lime wedges.
Can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Recipe Adapted from Mary Berg's "Green Chili"

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One Pan Tuscan Chicken

Ground Turkey Green Chili

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