Description
A rich one-pan dish with tender chicken, fresh spinach, and a zesty Parmesan-herb sauce. Light and satisfying, free from pork and alcohol.
Ingredients
2 pounds chicken breast, cut into strips
8 oz spinach (fresh or frozen)
1 cup heavy cream or whole milk
1 lb halal/vegetarian Italian sausage (optional)
2 cups canned crushed tomatoes
4 garlic cloves, minced
1 tsp dried rosemary
2 tbsp olive oil
Salt and pepper
dash of Parmesan cheese (optional)
Instructions
Heat oven to 375°F (190°C). Season chicken with salt, pepper, and half the rosemary.
Chop garlic, drain tomatoes, and dry spinach if frozen.
Heat olive oil in a skillet over medium-high heat until shimmering. Cook chicken until golden, 5-7 minutes. Remove from pan.
Sauté garlic until fragrant, then add tomatoes and remaining rosemary. Simmer 5-7 minutes.
Stir in cream, spinach, and cooked chicken. Cook until spinach wilts and sauce thickens (5-8 minutes). Add Parmesan if using.
Let rest 5 minutes before serving.
Notes
Use fresh rosemary (2 tsp) at 2:1 ratio for dried.
Substitute kale or chard for spinach.
Tofu replacing chicken makes a vegetarian version.
Lactose-free milk/cream adapts to dietary needs.
Nutrition
- Serving Size: 1 serving (approx. 8 oz)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg