We know the pain of lusting after a creamy, luscious dish, only to find out that our dietary restrictions mean we can’t indulge. That’s why we adapted our favorite
Creamy Tuscan Chicken for the dairy-free among us, with the help of Almond Breeze Unsweetened Original almondmilk. Just like the OG, this version is filled with flavor, it’s ultra-creamy (really!), and it leaves us wanting more every time.
We know the pain of lusting after a creamy, luscious dish, only to find out that our dietary restrictions mean we can’t indulge. That’s why we adapted our favorite
Creamy Tuscan Chicken for the dairy-free among us, with the help of Almond Breeze Unsweetened Original almondmilk. Just like the OG, this version is filled with flavor, it’s ultra-creamy (really!), and it leaves us wanting more every time.
- Yields:
-
4
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 662
Directions
-
- Step 1
In a skillet over medium heat, add oil. Season chicken breasts on each side with salt, pepper, and oregano. Add chicken to the hot skillet and cook until golden, about 8 minutes per side. Remove from the skillet and set aside.
- Step 2In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with a pinch of salt and pepper. Cook until tomatoes just begin to burst, then add the spinach and cook until slightly wilted.
- Step 3Stir in ⅓ c. almondmilk and the vegan Parmesan, reduce heat to low, and bring to a simmer. Stir together 1 Tbsp. corn starch with the remaining ⅓ c. almondmilk and add to the pan. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- Step 4Serve with lemon wedges.
- Step 1