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Creamy Italian Chicken

Treat yourself to our main course: creamy Italian chicken on a bed of spiralized zucchini, drizzled with a touch of buttery olive oil. It's an explosion of flavors! Our Casual Spice Blend and Tuscan Herb Olive Oil bring this Italian delight to life. Fresh ingredients like cherry tomatoes and parmesan make this dish an unforgettable experience.

Preparation time

20 minutes

Cooking time

15-20 minutes

Servings

8 servings

Nouvelle bouteille herbes de toscane

Ingredients

  • 2 tbsp. tablespoon of butter
  • 2 tbsp. tbsp olive oil with Tuscan herbs
  • 4 boneless chicken breasts, skinless
  • 1 C. 1 tbsp. All-All Spice Blend
  • 2 cloves of garlic, chopped
  • 2 cups cherry tomatoes, cut in half
  • 2 cups of spinach
  • 1/2 cup dried tomatoes, cut into pieces
  • 1/2 cup cream
  • 1/4 cup parmesan
  • INGREDIENTS TO SERVE:
  • 3 zucchini, spiralized to make spaghetti
  • 2 tbsp. tablespoon of olive oil with butter
  • Lemon zest to taste

Products used

Tuscan herbs - Olive oil

Tuscan herbs - Olive oil
All purpose - Spice blend

All purpose - Spice blend
Butter - Olive oil

Butter - Olive oil

Preparation

1. Cut the chicken into strips and coat with spices
2. Add the oil and chicken breasts to a pan and cook for a few minutes. Remove the breasts and set aside.
3. In the same pan, melt the butter and add the garlic and tomatoes and cook for a few minutes. Salt and pepper.
4. Add the spinach, dried tomatoes and cook for 1 minute.
5. Add the cream and parmesan and let the sauce thicken.
6. Add chicken and cook for about 5 minutes in the sauce.
7. For the zucchini spaghetti, pass the zucchini through a spiral cutter, mix with the butter oil and a little lemon zest. Place a bed of noodles on a plate and add the chicken in sauce.

You can replace the zucchini spaghetti with fresh pasta.

Enjoy your food ! :)

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By Annie Caron

I am Annie Caron, a lifelong cooking enthusiast, chef-teacher, speaker, author and proud recipient of the 2019-2020 health chef title offered by the Society of Pastry Chefs and Cooks of Quebec.

I have always had my head in the kitchen and have fun inventing new recipes, inspired by my numerous travels, my visits to our fabulous restaurants, my readings and my research.

In 2011, I discovered living foods and followed several training courses. This is how the idea of ​​opening my healthy cooking school arose in me, to pass on my passion and help people improve the nutritional value of their meals and increase their vitality while enjoying succulent dishes.

Now that I have become a chef-teacher in living foods and graduated from the Alissa Cohen school in the United States, it is with pride that for 8 years, I have been introducing you to new trends in cooking to allow you to optimize your health and enjoy yourself. . I specialize in vegetarian and vegan cuisine, but I also like to take your taste buds on a journey with world cuisine.

I use Olives et Gourmandises products in the development of my recipes for the quality of the product and the finesse of the flavors which allow me to make tasty creations and mixtures of flavors from starter to dessert. You can therefore find several recipes concocted with Olive oils and vinegar and delicacies in my recipe book ''Long live Flexitarianism'. My favorite products are basil oil and pear and cranberry balsamic vinegar.

Despite different dietary preferences and health concerns, eating should still be an enjoyable experience that gives us an opportunity to come together.

See all her recipes

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