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!
Pumpkin Chunks - 200g
Free-range Chicken Pieces - 2
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
Pumpkin Seeds - 10g
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!
Pumpkin Chunks - 400g
Free-range Chicken Pieces - 4
Chicken Stock Mix - 40ml
Button Mushrooms - 125g
Garlic Clove - 1
Sun-dried Tomatoes - 50g
Grated Italian-style Hard Cheese - 40g
Spinach - 40g
Low Fat Plain Yoghurt - 100ml
Pumpkin Seeds - 20g
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!
Pumpkin Chunks - 600g
Free-range Chicken Pieces - 6
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
Pumpkin Seeds - 30g
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!
Pumpkin Chunks - 800g
Free-range Chicken Pieces - 8
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
Pumpkin Seeds - 40g
Woolies Products in this dish
