Just the name of this food invokes wistful dreams of relaxing with friends outside an Italian trattoria in the setting sun, sipping a delicious white wine…. But enough of that, you can have the delicious tastes and flavour of Tuscany in your very own kitchen, with this delicious recipe. Simple Italian flavours, and ready in just over 30 minutes, will make this a firm favourite on your meal planner!
This can be served with rice, pasta or perhaps new potatoes, just make sure you add the calories. I would prefer this with baby potatoes, as 3 or 4 would still bring this dish to below 400 calories. Enjoy!Print
Creamy, Italian deliciousness
Low calorie cooking spray
500g cherry tomatoes, halved
Sea salt and fresh ground black pepper
2 onions, peeled and thinly sliced
4 garlic cloves, peeled and minced
4 medium skinless chicken breasts about 130g each
600ml chicken stock (1 chicken stock cube dissolved in 600ml water)
1 tsp dried basil
1/4 tsp dried oregano
180g reduced fat cream cheese
80g fresh spinach, roughly torn
Any accompaniment calories need to be added. Serve with new potatoes or pasta and steamed vegetables
- Preheat the oven to 240 C (fan 220C / gas mark 9)
- Line a large baking tray with foil and spray with low-calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut side up. Spray with more low calorie cooking spray and season with salt and pepper. Roast in the oven for 20 minutes until they have wrinkled a little. Remove and set aside.
- While the tomatoes are cooking, spray a large frying pan with low-calorie cooking spray and gently fry the onions and garlic over a medium heat for 5 minutes until they are softened a little.
- Add the chicken breasts, stock, basil and oregano to the pan. Over a medium heat cook the chicken on one side for 10 minutes. Flip the chicken over, loosely place a lid on the pan and cook for another 10 minutes. It will be ready when the chicken is cooked and white throughout, and the stock has reduced down. You can cut the thickest part of the chicken breast on the underside to check.
- Remove the pan from the heat and stir in the cream cheese until it has melted in. If the sauce seems too thin, reduce it over the heat for a bit longer, if it seems too thick, mix in a little bit of water.
- Stir the spinach into the sauce so that it wilts slightly, then stir in the roasted tomatoes. Season with salt and pepper to taste and serve with an accompaniment of your choice (remember to add on those extra calories)
It is recommended to use reduced fat cream cheese rather than fat free as it gives a richer taste and will stand up to reheating better if you are freezing any leftover portions
- Prep Time: 10
- Cook Time: 25
- Calories: 264