An extremely versatile creamy, cheesy and herbed semi-low fat chicken dish. Serve this creamy spinach and tomato chicken with potatoes, pasta, gnocchi, whichever way you choose!
- 1 tbsp Olive oil
- 1 tbsp Corn flour
- ½ whole Chicken stock cube
- 30 milliliters Semi-skimmed milk
- 30 grams low fat yogurt
- 25 grams Parmesan cheese
- ¼ cups Parsley
- 35 grams Onion, diced
- 170 grams Chicken breast
- 50 grams Cherry tomatoes
- 50 grams Spinach
First prepare the sauce for the dish. In a small saucepan, heat the olive oil over medium-high heat. Add the cornstarch. Whisk quickly until the cornstarch is completely mixed with the oil.
Add the broth to the skillet and whisk well. Add milk and stir. Cook for 2 minutes, keeping the pan at a maximum boil.
Add the yogurt to the skillet, a spoonful at a time, whisking each addition until well blended. Once all the yogurt is added, stir in the Parmesan and whisk again until well blended. Cook for 2 minutes, then sprinkle with parsley and remove from heat. Put aside.
Add a large nonstick skillet over medium-high heat. Add a drizzle of olive oil or a few sprays of light cooking spray. Once the oil is hot, add the onions and cook for about 2 minutes, until tender.
Push the onions to the side of the pan and, if you can, maneuver the pan so that side isn’t directly above the heat. Add the chicken breast to the part of the pan on the heat. Cook for 2 minutes.
Flip the chicken breast and cook for another 2 to 3 minutes. Make sure the onions don’t burn. Add the sauce and the cherry tomatoes to the pan, then the spinach. Mix everything well and cook for about 10 minutes. Serve over your choice of potatoes, pasta or even rice!