Chicken & Spinach in Creamy Tomato Basil Sauce

Chicken & Spinach in Creamy Tomato Basil Sauce

Looking for something easy and delicious to make for dinner tonight?  How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?

It’s very simple to make using ingredients you probably have in your kitchen.  It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!

I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry.  I can whip this up in less than a half hour and my family loves it.

Chicken & Spinach in Creamy Tomato Basil Sauce

Ingredients:

2 Lbs. Boneless Skinless Chicken Thighs

2 Tbs. Olive Oil

Salt & Pepper

1 Cup Tomato Sauce

1 Tbs. Fresh Garlic, minced

1/2 Cup Heavy Whipping Cream

1 Cup Fresh Spinach Leaves

5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)

Fresh Grated Parmesan Cheese for Topping

Pasta or your preferred starch

Directions:

Pat chicken dry with paper towel and sprinkle both sides with salt & pepper

Heat Olive Oil in a large skillet

When oil is hot add chicken and cook until both sides are seared about 5 minutes per side

Remove chicken to a plate and set aside

In your now empty skillet add tomato sauce, garlic, and cream

Bring to a boil then reduce heat to low to simmer sauce

Stir in Spinach and cook until wilted

Stir in Basil leaves

Return chicken to skillet and raise heat to medium

Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh

Remove from heat and sprinkle with Parmesan Cheese.  Serve with a side of pasta or your starch of choice.

I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic.  Sprinkled with parmesan it’s very tasty!


Chicken & Spinach in Creamy Tomato Basil Sauce
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Chicken & Spinach in Creamy Tomato Basil Sauce
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Stuffed Flank Steak

Stuffed Flank Steak

Flank Steak has become a very trendy cut of meat.  I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries.  Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.

I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough!  My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.

Anyway I love cooking with flank steak.  It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling.  My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg.  She always made it for special occasions like birthdays and Christmas.

Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak.  It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour.  The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!

The hardest part of this recipe is butterflying your flank steak.  That’s cutting in horizontally to make it thinner.  When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.

Here’s my recipe hope you enjoy it as much as we do!


Ingredients:

1 lb. Flank steak butterflied and opened flat

1/2 cup pesto

1 cup fresh spinach

8 oz. fresh mozzarella thinly sliced

Baker’s twine to tie rolled steak

Procedure:

Place butterflied steak on a flat surface with both sides open

Spread pesto all over steak

Distribute spinach leaves evenly over entire steak surface

Distribute mozzarella slices over spinach leaves

Roll steak from one edge to the other making a log

Tie with baker’s twine from one end of log to the other placing twine about 2″ apart

Place on a parchment covered baking sheet

Bake in a preheated 350° oven for about 35 minutes

Remove from oven and cut off twine

Cut log into slices that look like pinwheels

Serve hot with a simple salad or side dish

 

For more easy Beef recipe Click Here!

Stuffed Flank Steak
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Stuffed Flank Steak
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Ingredients
Servings:
Instructions
  1. Place butterflied steak on a flat surface with both sides open
  2. Spread pesto all over steak
  3. Distribute spinach leaves evenly over entire steak surface
  4. Distribute mozzarella slices over spinach leaves
  5. Roll steak from one edge to the other making a log
  6. Tie with baker's twine from one end of log to the other placing twine about 2" apart
  7. Place on a parchment covered baking sheet
  8. Bake in a preheated 350° oven for about 35 minutes 
  9. Remove from oven and cut off twine
  10. Cut log into slices that look like pinwheels
  11. Serve hot with a simple salad or side dish
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