Whether you’re ditching dairy in hopes to achieve health goals, or you’ve got dairy sensitivity, this recipe is the ultimate feel-good recipe when you’re craving creamy without the actual cream.
We’re currently still breastfeeding and Wheeler is experiencing some tummy troubles. After a trip to the pediatrician, we determined that he is experiencing acid reflux with an aversion to dairy. I love cheese and all things creamy, but when it comes to my baby I’ll give up whatever I need to in order to keep him healthy.
The other night, I just wanted something a little more satisfying than meat and potatoes. After googling a few recipes, I managed to create my own Creamy Tuscan Chicken recipe. Not to toot my own horn, but it is GOOD. Dang good!
So without further ado, here’s the recipe for Creamy Non-Dairy Tuscan Chicken!
- 2 medium chicken breasts, butterflied
- 1 tbsp Italian seasoning
- 1 tsp basil
- 1 cup chicken broth
- 1 cup canned coconut milk with fat
- 1/2 cup cashew butter
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1/2 cup jarred sun dried tomatoes (you can drain or leave the oil)
- 1 cup chopped mushrooms
- Cook down
- 1-2 handfuls of spinach (let it wilt)
First, dice onions and chop garlic. Set aside.
Next heat a large pan with a tablespoon of olive oil over medium heat.
Then, butterfly chicken breasts, and season them with salt, pepper, Italian seasoning, and basil. Cook thoroughly in pan, and set aside.
Take another medium pan and place onion, garlic, and sun-dried tomatoes and cook down. Once, cooked, add 1-2 handfuls of spinach and let wilt.
While the veggies are cooking, take the pan where you cooked the chicken and add the broth, coconut milk and cashew butter, and cook over medium heat until thickened. (This part doesn’t look so appetizing, but just trust me!)
Finally, add the chicken and cooked veggies to the pan with the mixture and let simmer for 5-10 minutes.
Serve over rice or orzo pasta!