A creamy Tuscan sauce loaded with sun-dried tomatoes, fresh cream, Italian-style hard cheese, and red pickled peppers is sided with tender brown rice and served alongside beautifully roasted chicken. Take a trip to Italy without even buying a ticket!
Creamy Tuscan Chicken
Creamy Tuscan Chicken
with brown rice & fresh parsley
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Rice
- Chicken
- Chicken Stock
- Free-range Chicken Thighs
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- NOMU Italian Rub
- Pickled Bell Peppers
- Spinach
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Place the Chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
AWESOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
THE SOURCE OF THE SAUCE
Dilute the stock with 50ml of boiling water. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the rub and fry for 1 minute, until fragrant, shifting constantly. Add the chopped sun-dried Tomatoes, the chopped tomato, the diluted stock, and the cream. Mix until fully combined and roughly mash with a fork. Reduce the heat and leave to simmer for 5-7 minutes or until slightly reduced, stirring occasionally. In the final 1-2 minutes, add the sliced pickled peppers.
TUSCAN SAUCE
When the sauce has reduced, add the rinsed Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season to taste.
EATING UNDER THE TUSCAN SUN!
Plate up the rice and side with the creamy Tomato & pepper sauce. Serve alongside the roasted Chicken pieces. Sprinkle over the chopped parsley and the remaining grated cheese. Wowzers, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Place the Chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
AWESOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
THE SOURCE OF THE SAUCE
Dilute the stock with 100ml of boiling water. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the rub and fry for 1 minute, until fragrant, shifting constantly. Add the chopped sun-dried Tomatoes, the chopped tomato, the diluted stock, and the cream. Mix until fully combined and roughly mash with a fork. Reduce the heat and leave to simmer for 5-7 minutes or until slightly reduced, stirring occasionally. In the final 1-2 minutes, add the sliced pickled peppers.
TUSCAN SAUCE
When the sauce has reduced, add the rinsed Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season to taste.
EATING UNDER THE TUSCAN SUN!
Plate up the rice and side with the creamy Tomato & pepper sauce. Serve alongside the roasted Chicken pieces. Sprinkle over the chopped parsley and the remaining grated cheese. Wowzers, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Place the Chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
AWESOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
THE SOURCE OF THE SAUCE
Dilute the stock with 150ml of boiling water. Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the rub and fry for 1 minute, until fragrant, shifting constantly. Add the chopped sun-dried Tomatoes, the chopped tomato, the diluted stock, and the cream. Mix until fully combined and roughly mash with a fork. Reduce the heat and leave to simmer for 6-8 minutes or until slightly reduced, stirring occasionally. In the final 1-2 minutes, add the sliced pickled peppers.
TUSCAN SAUCE
When the sauce has reduced, add the rinsed Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season to taste.
EATING UNDER THE TUSCAN SUN!
Plate up the rice and side with the creamy Tomato & pepper sauce. Serve alongside the roasted Chicken pieces. Sprinkle over the chopped parsley and the remaining grated cheese. Wowzers, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Place the Chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
AWESOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
THE SOURCE OF THE SAUCE
Dilute the stock with 200ml of boiling water. Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the rub and fry for 1 minute, until fragrant, shifting constantly. Add the chopped sun-dried Tomatoes, the chopped tomato, the diluted stock, and the cream. Mix until fully combined and roughly mash with a fork. Reduce the heat and leave to simmer for 6-8 minutes or until slightly reduced, stirring occasionally. In the final 1-2 minutes, add the sliced pickled peppers.
TUSCAN SAUCE
When the sauce has reduced, add the rinsed Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season to taste.
EATING UNDER THE TUSCAN SUN!
Plate up the rice and side with the creamy Tomato & pepper sauce. Serve alongside the roasted Chicken pieces. Sprinkle over the chopped parsley and the remaining grated cheese. Wowzers, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Tuscan Chicken?
The preparation time for Creamy Tuscan Chicken with brown rice & fresh parsley is between 25 and 45 minutes.
What is the total time required to make Creamy Tuscan Chicken with brown rice & fresh parsley?
The total time required to make Creamy Tuscan Chicken with brown rice & fresh parsley is between 40 and 55 minutes.
How many servings does Creamy Tuscan Chicken provide?
4 servings
What are the main ingredients in Creamy Tuscan Chicken?
Brown Rice, Chicken, Chicken Stock, Free-range Chicken Thighs, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, NOMU Italian Rub, Pickled Bell Peppers, Spinach, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Creamy Tuscan Chicken?
Calories: 1095, Carbs: 76 grams, Fat: grams, Protein: 69 grams, Sugar: 17 grams, Salt: 946 grams
How do I prepare Creamy Tuscan Chicken?
THE SOURCE OF THE SAUCE: Dilute the stock with 100ml of boiling water. Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the rub and fry for 1 minute, until fragrant, shifting constantly. Add the chopped sun-dried tomatoes, the chopped tomato, the diluted stock, and the cream. Mix until fully combined and roughly mash with a fork. Reduce the heat and leave to simmer for 5-7 minutes or until slightly reduced, stirring occasionally. In the final 1-2 minutes, add the sliced pickled peppers. GET ROASTIN’: Preheat the oven to 200°C. Boil a full kettle. Place the chicken on a roasting tray. Pat dry with some paper towel, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. AWESOME RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TUSCAN SAUCE: When the sauce has reduced, add the rinsed spinach and ½ the grated cheese. Mix until the spinach is wilted. Season to taste. EATING UNDER THE TUSCAN SUN!: Plate up the rice and side with the creamy tomato & pepper sauce. Serve alongside the roasted chicken pieces. Sprinkle over the chopped parsley and the remaining grated cheese. Wowzers, Chef!
What should be prepared from my kitchen to make Creamy Tuscan Chicken?
Brown Rice, Chicken, Chicken Stock, Free-range Chicken Thighs, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, NOMU Italian Rub, Pickled Bell Peppers, Spinach, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Creamy Tuscan Chicken have?
1095 calories
How much fat content does Creamy Tuscan Chicken have?
grams
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