Creamy Tuscan Garlic Chicken

My sister-in-law gave me this recipe a couple of years ago, but I just got around to making it finally!  I had it at her house and I absolutely loved it!  It's super easy, but so delicious and elegant looking if you want to impress dinner guests!  You might want to adjust it for your kiddos, I doubt they will like the green stuff floating in the sauce (spinach) or the sun-dried tomatoes!!  But I guarantee they will love the creamy cheesy sauce over some noodles!

Enjoy!

Kirsten

CREAMY TUSCAN GARLIC CHICKEN

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder or 1-2 cloves fresh

1 teaspoon Italian seasoning

1/2 cup grated parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes

1) In a large skillet, add olive oil and cook chicken on medium high heat 3-5 minutes per side or until lightly browned.   Remove from pan and set aside.

2) Add heavy cream, broth, garlic, Italian seasoning and parmesan to the same pan.  Whisk over medium high heat until it starts to bubble and thicken.

3) Add the spinach and tomatoes and let simmer until the spinach starts to wilt.

4) Add the chicken back to the pan and cook until warm, just a few minutes.

5) Serve over gluten-free pasta

NOTES:

~I do heat the olive oil a bit before adding the chicken, but don't heat it too long at too high of heat or it will splatter like crazy when you add the chicken!

~I recommend using fresh garlic, and I used 3 cloves.

~For the parm, I like to use the grated kind in the green can, but you could certainly use shredded.

~I love Barilla's gluten-free pasta!  I prefer to serve this dish over spaghetti or fettucine, but you can choose your favorite noodle of course.

~I didn't chop the spinach, I just removed the stems and threw the leaves in whole.  This is personal preference, and I just didn't think the extra step was necessary!

~I did add some salt and pepper to the meat as it was cooking, and also to the sauce while it was simmering.

~If you really want to go all out, serve it with some gluten-free garlic bread! Yum!

Easy Peasy Chicken Tacos

This is probably the easiest recipe you'll ever make, but it's SO yummy!  Only two ingredients and dinner is ready!

Enjoy!

Kirsten

EASY PEASY CHICKEN TACOS

1 Rotisserie Chicken

1 jar of your favorite salsa

1)  Take the chicken off the chicken in bite sized pieces and place in a frying pan.

2)  Dump one jar of salsa over the chicken.

3)  Heat over low-medium heat until hot and bubbly.

4)  Serve in your favorite tortillas with your favorite toppings.

NOTES:  

~This is delicious served with my Mexican Rice recipe!

~Bigger family?  Use two chickens and two jars of salsa!

~To keep this gluten free, be sure to use corn tortillas!

Huge Chewy Chocolate Chip Cookies

My son actually found this recipe online and I just replaced the flour with a gluten free flour blend.  They are hands down THE BEST chocolate chip cookies I've ever had!  Big, soft, and yes, they stay soft!!  The only bad thing is it only makes 12 cookies, so you might want to double it!  You are going to love these!

Enjoy!

Kirsten

HUGE CHEWY CHOCOLATE CHIP COOKIES

8 tablespoons salted butter

1/2 cup granulated sugar

1/4 cup light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups King Arthur Measure for Measure Gluten Free Flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cups chocolate chips

1)  Preheat oven to 350F.

2)  Microwave butter 40 seconds, so it's mostly melted.

3)  Beat butter and sugars until creamy.

4)  Add vanilla and egg, beat on low until blended, don't over beat

5)  Add the flour, baking soda and salt.  Mix just until blended in.

6)  Add chocolate chips and mix in with a spoon or spatula.

7)  Make 12 large balls and place on ungreased cookie sheet.

8)  Bake until puffy and dry looking, but barely brown.

NOTES:

~I always use King Arthur's Measure for Measure Gluten Free Flour for all of my gluten free baking.

~Try to make all of your cookies about the same size so they cook evenly.

~You can make them smaller if you want more cookies from one batch, or just double the recipe for more giant cookies!

~Make sure you let them sit on the cookie sheet for a few minutes before moving them to a cooling rack!  When you do move them, be careful, they will be super crumbly until they cool completely!

~They don't spread hardly at all, so you can place them close together on the cookie sheet if need be.

~Do not over bake them, they should just have a tinge of brown, or be barely brown on the edges or top!

Salsa Chicken

I happened to be making this super simple and delicious recipe tonight and when I looked up the recipe on my blog, I realized that it wasn't here!  I've been making it for years!  I can't believe I never posted it!  It's super duper easy, with only 4 ingredients and it's yummy too!

I hope you and your family love it as much as I do!

Enjoy!

Kirsten

SALSA CHICKEN

4 boneless, skinless chicken breasts

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded cheddar cheese

 

1) Preheat oven to 375F

2) Place chicken breasts in a lightly-greased 9x13 baking dish

3) Sprinkle chicken on both sides with taco seasoning mix

4) Top each breast with salsa

5) Bake for 25-35 minutes until cooked through

6) Sprinkle evenly with cheese and continue baking for 3-5 minutes or until cheese is melted

NOTES:

~I like to use a Mexican shredded cheese blend, instead of cheddar

~This is delicious served with my Mexican Rice recipe!