Tuscan Chicken With Sun-Dried Tomatoes And Olives
Cooking Mode
1 ½ lb boneless, skinless chicken thighs, halved
2 tbsp olive oil
1 cup chicken broth
1 jar Classico Rosée pasta sauce
½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
⅓ cup pitted green olives
6 cups baby spinach
½ cup fresh Parmesan cheese, finely grated
1 ½ lb boneless, skinless chicken thighs, halved
2 tbsp olive oil
1 cup chicken broth
1 jar Classico Rosée pasta sauce
½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
⅓ cup pitted green olives
6 cups baby spinach
½ cup fresh Parmesan cheese, finely grated
Directions
1In a large, deep non-stick skillet over high heat, brown the chicken in the oil for 4 minutes on each side. Season with salt and pepper. Deglaze with the broth. Add the jar of sauce, sun-dried tomatoes and olives. Bring to a boil. Cover and simmer for 5 minutes.
2Add the spinach to the skillet and continue to cook for 2 minutes, or until wilted. Stir in the Parmesan. Adjust the seasoning. Serve over pasta, if desired.
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Personal Note
Personal Note
