(Dairy Free) Creamy Tuscan Chicken

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Being dairy free does not have to be boring and you don't have to miss the creamy dishes that bring you that comforting "home with mom" feeling! 

This is our favorite go-to recipe for dinner when we have company over or want a good dinner that won't take up the whole night! 

It is simple and versatile - I'm sure you can make it with what you have in your kitchen right now! You can half this recipe if you only need to serve two people - we just always make extra so we can eat leftovers the next night! 

Ingredients : Serves 4 - Cook Time = 1 hr (with cutting and preparation + roasting veggies and cooking grains)

  • Sun-dried Tomatoes Infused in Olive Oil - I use the whole jar - halved or quartered (I used Whole Foods 365 brand but any will work!)

  • 2 Cups Mushrooms - roughly chopped (I used Crimini Mushrooms)

  • 4 Cloves Garlic - chopped

  • about 1/8 Cup Nutritional Yeast - depending on how thick you want the sauce!

  • 1 Can Full Fat Coconut Milk

  • 3 Grass Fed Organic Chicken Breasts (cut into little slices or squares)

  • 1 Large Handful of Fresh Basil - chopped into ribbons

  • 2 Large Handfuls of Spinach

  • Salt and Pepper to Taste

  • 1/2 Tbsp of Fresh Rosemary

  • 1/2 Tbsp Dried Oregano

  • 1 tsp Dried Basil

  • 1/2 Tsp Fennel

  • 1 Tsp Thyme

How to :

-In a saucepan over medium-low heat, pour four tablespoons of the oil from your sun-dried tomatoes jar. This will give your chicken a wonderful flavor (and saves your own olive oil)

-Add your garlic and stir until it is fragrant - you will be able to smell it! Be careful to not let it burn.

-Add your cut chicken breasts with salt and pepper and the thyme. Sprinkle with just a little of your fresh basil. Once the chicken is cooked, remove it and place on a plate or in a bowl to the side. 

-Keeping your juices in the pan, add your coconut milk and mushrooms. You may need to lower your heat a bit - just to a light simmer in your coconut milk. Cover to help cook the mushrooms down for a couple minutes. Stirring occasionally, add in your nutritional yeast and remaining seasoning (fennel, basil, oregano, rosemary). 

-Cook and stir until the sauce thickens then add your chicken back in along with all of the sun-dried tomatoes. Stir it in a bit and top it all with your 2 handfuls of spinach and cover on low-medium heat to steam the spinach.

-Once your spinach is cooked down - stir it all up and enjoy!! 

We love pouring ours over cooked farro, orzo pasta or brown rice! Roast some veggies on the side and you are all set!

- - You can sub 1/2 cup of chicken broth and use half of the can of coconut milk for a thinner sauce! We tried this once and it was so good! We just like the thicker sauce best. You can also make this vegan/vegetarian by subbing the chicken for tofu or lentils! - -