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How To Make Tuscan Chicken

By May 5, 2014March 20th, 2020Archives

How to Make Tuscan Chicken

And so it is, just like the rest of the Pinterest fiends, I cruise Pinterest for hours upon hours. Typically, I am looking for home decor inspiration and low carb recipes. Well, this time, in my Pinterest Newsfeed, several appealing photos of low carb finds made their way to my screen.

I happened upon an attractive picture for a one-pan chicken dish, Tuscan Chicken Skillet.

Tuscan Chicken Skillet looked easy enough to make, so I dashed to the grocery downstairs to snag the few ingredients that I didn’t have.

I gathered all the ingredients, prepped the space and food, and began my quest for the deliciousness that I saw on the screen. I was on a mission to create something great.

My version of Tuscan Chicken Skillet was inspired by The Wanderlust Kitchen.

I made a few adaptations to the recipe found via Pinterest / The Wanderlust Kitchen, some on purpose, and others by mistake but overall, my version of Tuscan Chicken Skillet turned out wonderfully.

Check the deets below;

 

  • Steamed two chicken breasts for an hour or so.
  • Chopped and mixed vegetables/spices (minus the Rotel) I was cooking two different things and accidentally added chili peppers to this recipe which gave it a huge punch, not too bad though.
  • Marinated vegetables for 15 minutes.
  • Cooked with vegetables (see below) with a hint of olive oil and a tablespoon of butter. (I don’t like the taste of olive oil, eww)
  • Once sizzled, added the chicken for browning and absorption of the Tuscan flavors.
  • After browned the chicken on both sides, I added the Rotel, and simmered for 15 minutes.
  • Another adaptation, I added spinach for additional color and the need for green, leafy vegs
  • I served Habibti’s over couscous.

Ingredients

  • 2 large chicken breasts
  • 1 can of green chili Rotel
  • small can of mushrooms (you can use fresh ones if you’d like)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of Italian herb mixed spice
  • 1 tablespoon of garlic powder
  • 1/4 cup (dried) of Haricot Beans (cook before adding)
  • 1 teaspoon of sugar
  • 1/2 spinach
  • butter

Tuscan Chicken Skillet 3 _ Poised in Print

I really enjoyed this dish. Habibti didn’t like it as much, so I have extra for lunch during the week. If you decide to try it, let me know how it goes.

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