Tuscan Chicken

Whole chicken breasts simmered in a light cream sauce seasoned with Tuscan herbs and spices create an elegant pasta dish.

  • Makes: 4 servings
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All You Need

  • 4 boneless, skinless chicken breasts
  • 1/2 cup (125 mL) flour, divided
  • 3 tbsp (45 mL) olive oil
  • medium onion, sliced
  • red bell pepper, sliced
  • 1 1/2 cups (375 mL) half & half (10%) cream
  • pkg (28 g) Club House Tuscan Chicken Flavourful Recipe Mix
  • bag (170 g) baby spinach


  1. Lightly coat chicken in flour, reserving 2 tsp (10 mL). Heat oil in large skillet over med-hi heat. Brown chicken, 2 minutes per side. Remove and set aside.

  2. Add vegetables to pan. Cook 2 minutes, stirring constantly.

  3. Stir in reserved flour. Stir in cream and seasoing. Bring to a boil. Stir in spinach.

  4. Return chicken to pan. Reduce heat, cover and simmer 15-20 minutes or until chicken is no longer pink.

  5. Serve over cooked pasta.

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