Creamy Tomato Chicken
The buzz and excitement of back to school and the start of Fall means families are looking for quick, easy meals that are cozy and comforting. This one pan dish is ready in under 20 min, and clean-up is a breeze! Make sure to serve with crusty bread to mop up that luscious sauce.
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies and 1 cup rice or a thick slice of bread.
Ingredients
1 tbsp oil
1 lb (450 g) boneless, skinless chicken thighs
Sea Salt, to taste
Black Pepper, to taste
3 tbsp tomato paste
1 1⁄2 cups water
1⁄4 cup half & half cream (10%)
4 cups baby spinach
Preparation
- In a Sauté Pan, heat oil over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until lightly browned, about 3 min per side.
- Meanwhile, whisk together seasoning, tomato paste, and water. Add to pan once chicken has browned. Reduce heat; stir to coat, scraping up any bits from the pan.
- Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
- Uncover and stir in cream. Add spinach, a handful at a time, stirring until wilted.
Nutritional Information
Per serving: Calories 250, Fat 10 g (Saturated 2 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 14 g (Fibre 3 g, Sugars 1 g), Protein 27 g.
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