Creamy Tuscan Chicken

Short on time but want a restaurant-quality meal on the table tonight? Then I've got you covered. This Creamy Tuscan Chicken is SO easy and SO delicious, and it's ready in a flash! You better put the pasta water on to boil before you start the chicken, otherwise you'll be waiting for the pasta!

Chicken breasts are sauteed and then covered in a creamy sauce dotted with spinach and sun dried tomatoes. The flavor is out of this world. I promise it will win rave reviews from your family, or whomever is lucky enough to eat it. I served it over egg noodles with sauteed green beans, and everyone scarfed it up. Plus, it's a beautiful presentation so would be perfect for guests.

I used some larger chicken breasts for this and then cut them in half lengthwise to get thinner portions that cook more evenly. I have also substituted a pound of large shrimp for the chicken, adding them just at the end (no earlier saute like with chicken) and it is wonderful.

So, chicken or shrimp - noodles or rice (or quinoa!)- whatever your choice, you will love this dish. In fact, I'm making it again tomorrow night. That's the sign of a winner - a weekly repeat.

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Awesome Life.

Creamy Tuscan Chicken

1 1/2 pounds boneless skinless chicken breasts, thinly sliced
2 Tbsp. olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup half and half
1/2 cup chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 cup Parmesan cheese
3 cups spinach, chopped
1/2 cup sun dried tomatoes, chopped

In a large skillet add I Tbsp. olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and until no longer pink in center. Remove chicken and set aside on a plate.

Add the remaining oil to the skillet and saute and onions and garlic over medium high heat until onions are soft. Add the half and half, chicken broth, garlic powder, Italian seasoning, and Oarmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and heat through for 1-2 minutes. Serve over rice or pasta, if you like.

Recipe Source: Adapted from The Recipe Critic

Gluten Free Mini Cheesecakes

Don't scroll past this post too quickly - even if you don't eat gluten free, you'll want to know about this wonderful dessert! I don't eat gluten free regularly, but I do regularly have dinner guests, and sometimes those guests are gluten free. It's great to have a few things in your "dessert arsenal" as options when you have guests with special dietary requirements, and it's even better if, like with this recipe, everyone will love it because it's so delicious - gluten free and gluten full both!

Of course, cream cheese is naturally gluten free, so it was just the crust here that needed addressing. Almond flour makes a great crust, and provides some nice texture too. Next time, I may even add a few sliced almonds on top of the crust for additional crunch. (I keep my almond flour in the freezer since I use it infrequently and it stays fresh for a long time.)

I served these cheesecakes two different ways on two occasions; once with a berry sauce and once with fresh berries. And both with whipped cream, of course! (Another great thing about this recipe is that it can easily be halved if you only need 6 desserts...)

So, whether you're gluten free or not, you will enjoy these cheesecakes. I promise!

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us.

Gluten Free Mini Cheesecakes

Crust:
1 1/4 cups almond flour
1/4 cup sugar
pinch of salt
1 Tbsp. lemon zest
3 Tbsp. butter, melted

Cheesecake:
2 - 8 oz. packages cream cheese (low fat is fine)
1/2 cup sugar
1 tsp. vanilla extract
pinch of salt
2 eggs

For the crust, in a medium mixing bowl, stir together the almond flour, sugar, salt and lemon zest, then stir in the butter and mix until thoroughly combined.

Divide the mixture between 12 paper- or silicone-lined muffin cups and lightly press down with the back of a spoon or your clean fingers.

Bake at 350 for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.

For the filling, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated.

Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature, about 1 1/2 hours. Remove the paper liners now, then chill for at least 2 hours before serving. Serve with fresh berries or a berry sauce and whipped cream.

Refrigerate for up to 4 days. Makes 12 servings.

Recipe Source: Texaserin Baking