Updated: Jan 28
180° Creamy Tuscan Chicken Dinner OR Dip!
Inspired by a delicious but INSANELY fat-filled recipe I found at The Recipe Critic.
1½ pounds boneless skinless chicken breasts, thinly sliced like chicken tenderloin size
Spray Olive Oil
1/2 cup Low Fat Cottage Cheese
1/2 cup Low Fat Evaporated Milk
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese
1 cup spinach, chopped
1/2 cup sun-dried tomatoes
Spray a large skillet with olive oil.
Cook the chicken on medium to medium-high heat for approximately 3 minutes on each side, until brown and cooked until no longer pink in center.
Remove chicken and set aside on a plate.
Blend Low Fat Cottage Cheese and Low Fat Evaporated Milk til smooth.
Add chicken broth, garlic powder, Italian seasoning, and Parmesan cheese to creamed cheese.
Add slowly to the pan that has chicken drippings.
Whisk over medium-high heat just until it starts to thicken.
Once it is the desired consistency add the spinach and sun-dried tomatoes.
Let this simmer until the spinach begins wilting.
If you are using this as a dip: While Spinach wilts chop the chicken up into a shredded consistency. If it is for a dinner, leave as-is,
Add the chicken back to the pan.
If using as a dip, stir in until it's evenly mixed and serve with crackers, sliced zucchini or peppers. If using for dinner serve over zoodles or for family, pasta if desired.
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