Tuesday, March 21, 2017

Creamy Chicken with Spinach

Sometimes I get so tired, I just want to lie my head down and cry on things. There's nothing really to cry about. I'm just so so tired. Today was one of those days.

Because in this house, there are two busy seasons. One is pre-Christmas. And one is coming up--that end of school crush of finale. I feel it. I'm trying to prepare for it, but just not succeeding.

Because of this we've been making lots of quick, easy dinners. This is one. But it stands out because instead of being, say, scrambled eggs, it's a delectable, restaurant quality dish that has meat and vegetables. And cream. Because some nights you need cream.

Eat it over rice or pasta or potatoes. Of just spoon it out of the pan if that's your way. I won't judge you.

Creamy Chicken with Spinach
adapted from The Recipe Critic
Prep and cook time: 30 minutes
Serves: 4-6
Cost: $6.00
chicken: 4.00, cream: 1.00, tomato sauce: .15, Parmesan cheese: .50, spinach: .25. other stuff: .10

4-6 small chicken breasts
2 Tbsp olive oil
1 C heavy cream
1/4-1/2 C tomato sauce (smooth)
1 tsp garlic powder (or a fat clove)
1 tsp Italian Seasoning
1/2 C Parmesan cheese
1-2 C spinach, chopped

Heat olive oil in a large skillet or Dutch oven. Sprinkle with salt. Cook until browned on both sides and cooked through.

Remove from pan and add cream, tomato sauce, Italian seasoning, and garlic powder. Whisk together. Add in Parmesan cheese and whisk until it's melted and thickened.

Add chicken back to the pan. Simmer gently for a few minutes.

Add spinach and cook until wilted.

Serve over pasta, rice, potatoes, or whatever.


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