[title subtitle=”recipe and images: Catherine Frederick”][/title]
Need reasons to love this dish, other than the fact that it’s packed with deliciousness? It has only eight ingredients, one dish clean-up, can be in the oven in less than fifteen minutes, and is gluten-free and keto diet approved! Yummy layers of chicken, spinach, artichokes, mushrooms, sun-dried tomatoes are topped with mozzarella cheese. This simple dish packs a major punch and is one you’re sure to love!
Ingredients
Tuscan Garlic Chicken
>>3-4 chicken breasts
>>2 teaspoons minced garlic
>>½ -1 cup fresh mushrooms, chopped
>>2-3 oz. fresh baby spinach
>>12 oz. artichoke hearts, drained and chopped
(I used ¾ of the jar – use more or less to taste)
>>8 ½ oz. sun-dried julienne cut tomatoes, drained, reserve 1-2 Tablespoons oil
(I used ½ the jar – use more or less to taste)
>>1-1 ½ cups shredded mozzarella cheese
>>Salt and pepper to taste
Pesto Zoodles
>>3-4 zucchini, spiralized (I used my Kitchen Aid spiralizer attachment)
>>Pesto sauce (I used McCormick® brand)
>>Extra virgin olive oil
Method
Preheat the oven to 375˚F. Place chicken in bottom of casserole dish. Sprinkle with salt, pepper and minced garlic evenly over the chicken breast. Top chicken with spinach, artichoke hearts, sun-dried tomatoes, and mushrooms. Drizzle 1-2 Tablespoons of reserved oil from tomatoes on top. Top with mozzarella cheese. Bake for 20 minutes, uncovered, then cover loosely with foil for 25-30 additional minutes until chicken is cooked through – to an internal temperature of 165˚F.
Cook pesto sauce as directed on package, set aside. Spiralize zucchini, set aside. Heat 1-2 Tablespoons of extra virgin olive oil in a large skillet on medium heat. Once oil is heated, add zoodles. Toss to coat. Cook for 2-3 minutes only, tossing often, so the zoodles do not get mushy. Remove from pan to a plate lined with paper towels. Once plated, spoon pesto sauce over top of zoodles.
