Lighter Creamy Tuscan Chicken

Ingredients

• 700 gboneless skinless chicken breast
• 3 tspextra-virgin olive oil
• 3cloves garlic
• 200 gcherry tomatoes
• 100 gbaby spinach
• 190 ml2% milk
• 4 tbsplight cream cheese
• 30 gparmesan, grated
• 2 tspItalian seasoning
• ½ tspsalt
• ½ tspblack pepper
• 2¾medium potatoes (Yukon Gold or red), boiled

Method

1. Boil the potatoes in salted water over medium-high heat until tender, about 15 minutes. Drain and keep warm.

   15 min timer

2. If the chicken breasts are thick, slice them in half horizontally. Season with the Italian seasoning, salt and pepper.

3. Heat the oil in a large skillet over medium-high heat and sear the chicken for about 5 minutes per side until golden. It will finish in the sauce. Set aside.

   10 min timer

4. Lower the heat to medium. Add the garlic and halved tomatoes and cook for 2 minutes until the tomatoes soften.

   2 min timer

5. Whisk in the milk, cream cheese and parmesan and simmer gently, whisking, until smooth and slightly thickened, about 2 minutes. Keep it at a gentle simmer so the milk does not split.

   2 min timer

6. Stir in the spinach, return the chicken and simmer for 4 minutes, spooning the sauce over, until the chicken reaches 74°C (165°F) inside.

   4 min timer

7. Serve with the potatoes, spooning over plenty of sauce.

Storing and reheating

Keeps 3 days.