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
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.
Add vegetables to pan. Cook 2 minutes, stirring constantly.
Stir in reserved flour. Stir in cream and seasoing. Bring to a boil. Stir in spinach.
Return chicken to pan. Reduce heat, cover and simmer 15-20 minutes or until chicken is no longer pink.
Serve over cooked pasta.