Kremowy Kurczak Po Toskansku

Kremowy Kurczak Po Toskansku

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  • 2 slices  bacon, chopped
  • 1-½ pounds chicken thighs or chicken tenders
  • 2 teaspoons  avocado oil  (if needed)
  • 1 onion,  sliced thin
  • 3 cloves garlic
  • 1-½   cup  chicken stock
  • ½   cup Sundried tomato (packed in oil), drained and chopped roughly
  • 1/2 cup  cashew cream  (see note)
  • 2 cup spinach


    In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.

    Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.

    Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.

    Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.

    Stir in cashew cream until smooth.

    Add spinach, bacon  and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.

    Serve immediately with cauli rice , pasta or zoodles.


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