Creamy Tuscan Chicken
with Cherry Tomatoes & Wilted Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Get your carb-smart fix with a luscious side of cream sauce, ripe with the veggie goodness of cherry tomatoes and leafy greens. Chicken thighs soak up aromatic garlic enhanced by demi-glace and white balsamic vinegar. A flutter of parsley—and there’s you, refuelled!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Nantes carrots
- 14g Parsley
- 140g Cherry tomatoes
- 30ml Vegetable demi-glace
- 30ml White balsamic vinegar
- 60ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites
You will need:
Grater
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
10 g
Sodium
740 mg
Total Carb
17 g
Sugars
8 g
Protein
38 g
Fibre
4 g
Preparation
Start the chicken & vegetables
- Halve the tomatoes. In a small bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the chicken and ⅔ of the tomatoes. Cook, partially covered, 2 to 3 min. per side, until the chicken is partially cooked.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Grate the carrots.
- Roughly chop the garlic.
Finish the chicken & vegetables
- To the pan, add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the cream, demi-glace, ½ the vinegar, ½ cup water (double for 4 portions) and S&P.
- Cook, partially covered, 6 to 8 min. (10 to 12 min. for 4 portions), until the sauce has thickened and the chicken* is cooked through.
- Add ½ the spinach. Cover and cook, 1 to 2 min., until wilted; season with S&P.
Make the salad
- Meanwhile, in a large bowl, combine the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the carrots, ½ the parsley, and the remaining spinach and tomatoes; toss well.
Plate your dish
- Divide the chicken, vegetables and sauce between your plates.
- Garnish with the remaining parsley.
- Serve the salad on the side. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
