Creamy Parmesan Chicken

sugarnspice0613

This was so delicious, my husband and I were almost drooling over it.

Ingredients:
224g bag of Kraft parmesan & mozzarella expertly prepared blend.
2 cups heavy whipping cream
1 cup spinach
2tbsp olive oil
Lots of minced garlic—I didn’t count but probably used 6 tbsp. Just adjust this to the level of garliciness you prefer.
1/2 yellow onion
Salt
7 boneless skinless chicken thighs
(7 thighs is what my skillet held, but I actually felt that there was enough sauce to almost double this.)

Cook chicken thighs (my skillet held 7 thighs) in a pan with olive oil, add the minced garlic, yellow onion, towards the end so they don’t burn while chicken cooks. I emptied this into a bowl and set aside so I could use the juice and the yummy bits on the bottom of the pan for extra flavor. Added heavy whipping cream to skillet, and once hot, added cheese and stirred until it because a creamy sauce. Added in some pinches of salt. Stirred in spinach (I used frozen from a bag which I defrosted in the microwave and then squeezed out the extra moisture because I didn’t want sauce watered down), and then lastly mixed chicken, garlic, and onions into the sauce to serve.

Next time I’m going to also use canned artichoke hearts as I love spinach artichoke dip so I think artichoke will be a wonderful addition to this meal. I’ll probably add mushrooms as well.

It was amazing.

cheryldumais

Sounds delicious but not low calorie by any stretch. :-( Maybe for a special occasion I could give it a try.

sugarnspice0613

It definitely wasn’t low calorie at all! I’m going to keep tweaking it though to make it lower calorie so it doesn’t have to be an occasional thing for me. I remade it yesterday and cut the cheeses and cream in half and added a head of puréed cauliflower instead. It added healthy bulk to the sauce and tasted pretty good as well. For each serving, it cut the calories in half and gave more volume.

I prepared the sauce wrong which is why I said I’ll keep tweaking it. My husband didn’t like the texture of spinach but likes the flavor so I tried to purée it as well. Didn’t turn out that great so I’ll go back to just adding it as is. I added the cream to the spinach to make it easier to blend, but it just made it extremely difficult trying to get the cheese melted into the sauce properly.