My Skinny Creamy Tuscan Chicken with Beans has all the flavor of the full fat version but only half the calories!
Skinny Creamy Tuscan Chicken.
If you didn’t already know it, I’m not Italian so I have no idea if my recipe for Tuscan Chicken is even remotely close to anything that you might find if you visited Tuscany therefore I’m not going to bore you with any claims of authenticity on my part!
On the interwebs it’s sometimes hard to know what’s the real deal and what’s not and as I don’t speak Italian I’m none the wiser about the origins of this recipe! I can tell you that it tastes fabulous and you need to add it to your dinner menu.
ITEMS YOU MAY NEED TO COOK THIS:
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The Italian recipes I read when I searched tended to have more beans in them than the Americanized versions, so I added beans to mine too. I’m not a massive fan of beans generally but if I do cook with them I’ll use white beans as I much prefer the taste.
For this recipe I used Navy beans but you could use any canned white bean you have in your pantry, just make sure you rinse them. I also used sour cream instead of regular cream, I think the slightly tart flavor works nicely in this recipe.
I wanted to make a lightened up version so in the ingredients listing in my recipe you’ll see that I’ve listed fat free sour cream and reduced fat parmesan cheese, but you should feel free to use the regular versions if you want.
The last time I made it I actually used Pecorino Romano cheese (not skinny!) which is a hard cheese similar to Parmesan but it’s made from sheep milk and is a little bit saltier I think, it’s worth trying if you can get it.
In the photo below you can see I served it over mashed potatoes instead of pasta, we all really liked it that way but I’m guessing with pasta is probably the ‘proper’ way to eat it.
MORE DINNER RECIPES YOU’LL ENJOY!
NUTRITION FACTS FOR TUSCAN CHICKEN WITH BEANS
WEIGHT WATCHERS SMARTPOINTS: 7
Tuscan Chicken with Beans
- 1½ lbs boneless skinless chicken breasts thinly sliced
- 1 tbsp olive oil
- 1 cup sour cream
- ½ cup gluten free chicken broth 120 mls
- 1 tsp garlic finely chopped
- 1 tsp fresh thyme
- ½ cup parmesan, or pecorino romano cheese
- 1 cup spinach chopped
- ½ cup sun dried tomatoes not in oil
- 1 can navy beans rinsed
In a large skillet or casserole pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the sour cream, chicken broth, garlic, thyme, and parmesan cheese. Stir over medium heat for a few minutes until it starts to thicken, but don't let it split!
Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.