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!
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!
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!
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!
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 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
What is the nutritional information of Creamy Tuscan Chicken?
Calories: 521, Carbs: 43 grams, Fat: grams, Protein: 51.8 grams, Sugar: 15 grams, Salt: 838 grams
How do I prepare Creamy Tuscan Chicken?
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. 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. TURN UP THE HEAT: Heat the mash over medium heat before serving if necessary. 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. 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! 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.
What should be prepared from my kitchen to make Creamy Tuscan Chicken?
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
How many calories does Creamy Tuscan Chicken have?
521 calories
How much fat content does Creamy Tuscan Chicken have?
grams
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