What are the main ingredients in Creamy Tuscan Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Creamy Tuscan Chicken

Name: Creamy Tuscan Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

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

with brown rice & fresh parsley

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Thighs - 2
Brown Rice - 75ml
Chicken Stock - 5ml
Garlic Clove - 1
NOMU Italian Rub - 5ml
Sun-dried Tomatoes - 20g
Tomato - 1
Fresh Cream - 50ml
Pickled Bell Peppers - 40g
Spinach - 20g
Italian-style Hard Cheese - 25g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Free-range Chicken Thighs - 4
Brown Rice - 150ml
Chicken Stock - 10ml
Garlic Clove - 1
NOMU Italian Rub - 10ml
Sun-dried Tomatoes - 40g
Tomato - 1
Fresh Cream - 100ml
Pickled Bell Peppers - 80g
Spinach - 40g
Italian-style Hard Cheese - 50g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Free-range Chicken Thighs - 6
Brown Rice - 225ml
Chicken Stock - 15ml
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Sun-dried Tomatoes - 60g
Tomatoes - 2
Fresh Cream - 150ml
Pickled Bell Peppers - 120g
Spinach - 60g
Italian-style Hard Cheese - 75g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!