Fried garlic & sundried tomatoes form the base, then covered in a delicious chicken stock. Cheese and spinach are added, then made into a dreamy, creamy sauce. Spooned over a silky pumpkin mash, golden chicken & garnished with pumpkin seeds.
Creamy Tuscan Chicken
Creamy Tuscan Chicken
with sun-dried tomatoes & pumpkin mash
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Chicken Stock Mix
- Free-range Chicken Pieces
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Low Fat Plain Yoghurt
- Pumpkin Chunks
- Pumpkin Seeds
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
MAKE THE MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel and season. Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes.
A GO FOR MUSHIES
In a small bowl, combine the Chicken stock mix with 15ml of water. Set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
ALL THINGS SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped sun-dried tomatoes until fragrant, 30-60 seconds (shifting constantly). Add 100ml of water and bring to a simmer. Stir in the diluted stock mix and the grated cheese, and simmer until thickened, 1-2 minutes. In the final minute, add the shredded Spinach. Remove from the heat and stir through the plain yoghurt and the cooked mushrooms. Loosen with a splash of warm water, if necessary, and season.
TURN UP THE HEAT
Heat the mash over medium heat before serving if necessary.
DIG IN
Plate up the pumpkin mash and serve the Chicken alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the pumpkin seeds. Dig in, Chef!
MAKE THE MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel and season. Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes.
A GO FOR MUSHIES
In a small bowl, combine the Chicken stock mix with 30ml of water. Set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
ALL THINGS SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped sun-dried tomatoes until fragrant, 30-60 seconds (shifting constantly). Add 200ml of water and bring to a simmer. Stir in the diluted stock mix and the grated cheese, and simmer until thickened, 1-2 minutes. In the final minute, add the shredded Spinach. Remove from the heat and stir through the plain yoghurt and the cooked mushrooms. Loosen with a splash of warm water, if necessary, and season.
TURN UP THE HEAT
Heat the mash over medium heat before serving if necessary.
DIG IN
Plate up the pumpkin mash and serve the Chicken alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the pumpkin seeds. Dig in, Chef!
MAKE THE MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel and season. Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes.
A GO FOR MUSHIES
In a small bowl, combine the Chicken stock mix with 45ml of water. Set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
ALL THINGS SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped sun-dried tomatoes until fragrant, 30-60 seconds (shifting constantly). Add 300ml of water and bring to a simmer. Stir in the diluted stock mix and the grated cheese, and simmer until thickened, 2-3 minutes. In the final minute, add the shredded Spinach. Remove from the heat and stir through the plain yoghurt and the cooked mushrooms. Loosen with a splash of warm water, if necessary, and season.
TURN UP THE HEAT
Heat the mash over medium heat before serving if necessary.
DIG IN
Plate up the pumpkin mash and serve the Chicken alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the pumpkin seeds. Dig in, Chef!
MAKE THE MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel and season. Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes.
A GO FOR MUSHIES
In a small bowl, combine the Chicken stock mix with 60ml of water. Set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Season and remove from the pan.
ALL THINGS SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped sun-dried tomatoes until fragrant, 30-60 seconds (shifting constantly). Add 400ml of water and bring to a simmer. Stir in the diluted stock mix and the grated cheese, and simmer until thickened, 2-3 minutes. In the final minute, add the shredded Spinach. Remove from the heat and stir through the plain yoghurt and the cooked mushrooms. Loosen with a splash of warm water, if necessary, and season.
TURN UP THE HEAT
Heat the mash over medium heat before serving if necessary.
DIG IN
Plate up the pumpkin mash and serve the Chicken alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the pumpkin seeds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Tuscan Chicken?
The preparation time for Creamy Tuscan Chicken with sun-dried tomatoes & pumpkin mash is between 25 and 45 minutes.
What is the total time required to make Creamy Tuscan Chicken with sun-dried tomatoes & pumpkin mash?
The total time required to make Creamy Tuscan Chicken with sun-dried tomatoes & pumpkin mash is between 45 and 60 minutes.
How many servings does Creamy Tuscan Chicken provide?
4 servings
What are the main ingredients in Creamy Tuscan Chicken?
Button Mushrooms, Chicken, Chicken Stock Mix, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat Plain Yoghurt, Pumpkin Chunks, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes
What is the nutritional information of Creamy Tuscan Chicken?
Calories: 601, Carbs: 42 grams, Fat: grams, Protein: 44.6 grams, Sugar: 16.4 grams, Salt: 965 grams
How do I prepare Creamy Tuscan Chicken?
TURN UP THE HEAT: Heat the mash over medium heat before serving if necessary. DIG IN: Plate up the pumpkin mash and serve the chicken alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the pumpkin seeds. Dig in, Chef! MAKE THE MASH: Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. GOLDEN GOODNESS: Pat the chicken dry with paper towel and season. Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes. ALL THINGS SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic and the chopped sun-dried tomatoes until fragrant, 30-60 seconds (shifting constantly). Add 200ml of water and bring to a simmer. Stir in the diluted stock mix and the grated cheese, and simmer until thickened, 1-2 minutes. In the final minute, add the shredded spinach. Remove from the heat and stir through the plain yoghurt and the cooked mushrooms. Loosen with a splash of warm water, if necessary, and season. A GO FOR MUSHIES: In a small bowl, combine the chicken stock mix with 30ml of water. Set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Season and remove from the pan.
What should be prepared from my kitchen to make Creamy Tuscan Chicken?
Button Mushrooms, Chicken, Chicken Stock Mix, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat Plain Yoghurt, Pumpkin Chunks, Pumpkin Seeds, Spinach, Sun-Dried Tomatoes
How many calories does Creamy Tuscan Chicken have?
601 calories
How much fat content does Creamy Tuscan Chicken have?
grams
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