Fried garlic, sun-dried tomatoes, cheese, and spinach are transformed into a dreamy, creamy sauce. Spooned over a silky pumpkin mash & golden chicken, and 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 Breast
- Free-range Chicken Breasts
- 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
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 (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the pumpkin seeds in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GOODNESS
Return the pan to medium-high with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
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.
YOU’RE A SUPPER STAR!
Plate up the pumpkin mash and serve the chicken slices alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
Pumpkin Chunks - 200g
Pumpkin Seeds - 10g
Free-range Chicken Breast - 1
Chicken Stock Mix - 20ml
Button Mushrooms - 65g
Garlic Clove - 1
Sun-dried Tomatoes - 25g
Grated Italian-style Hard Cheese - 20ml
Spinach - 20g
Low Fat Plain Yoghurt - 50ml
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 (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the pumpkin seeds in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GOODNESS
Return the pan to medium-high with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
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.
YOU’RE A SUPPER STAR!
Plate up the pumpkin mash and serve the chicken slices alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
Pumpkin Chunks - 400g
Pumpkin Seeds - 20g
Free-range Chicken Breasts - 2
Chicken Stock Mix - 40ml
Button Mushrooms - 125g
Garlic Clove - 1
Sun-dried Tomatoes - 50g
Grated Italian-style Hard Cheese - 40ml
Spinach - 40g
Low Fat Plain Yoghurt - 100ml
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 (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the pumpkin seeds in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GOODNESS
Return the pan to medium-high with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
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.
YOU’RE A SUPPER STAR!
Plate up the pumpkin mash and serve the chicken slices alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
Pumpkin Chunks - 600g
Pumpkin Seeds - 30g
Free-range Chicken Breasts - 3
Chicken Stock Mix - 60ml
Button Mushrooms - 190g
Garlic Cloves - 2
Sun-dried Tomatoes - 75g
Grated Italian-style Hard Cheese - 60ml
Spinach - 60g
Low Fat Plain Yoghurt - 150ml
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 (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the pumpkin seeds in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GOODNESS
Return the pan to medium-high with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
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.
YOU’RE A SUPPER STAR!
Plate up the pumpkin mash and serve the chicken slices alongside. Spoon over the creamy Tuscan sauce. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
Pumpkin Chunks - 800g
Pumpkin Seeds - 40g
Free-range Chicken Breasts - 4
Chicken Stock Mix - 80ml
Button Mushrooms - 250g
Garlic Cloves - 2
Sun-dried Tomatoes - 100g
Grated Italian-style Hard Cheese - 80ml
Spinach - 80g
Low Fat Plain Yoghurt - 200ml
Woolies Products in this dish
