Chicken, tomato, and spinach with mozzarella cream sauce


Serves 1. Multiply as necessary.

chicken breast tenders, 5.0 oz.
olive oil, 1 tbsp.
butter, 1 tbsp.
tomato, diced
garlic, 1 clove, minced
bacon, 1 sliced, cooked, diced
red pepper flakes
chicken stock, 3 oz.
heavy cream, 1 oz.
fresh spinach
mozzarella, shredded, 0.8 oz. by weight (2 oz. ramekin in the picture)
Italian seasoning
freshly ground black pepper
fresh parsley, minced (optional)


Season the chicken breast with salt, freshly ground black pepper, and paprika.


Heat olive oil in a sauté pan and brown the chicken on both sides. Thin breast tenders will likely be fully cooked. Full breasts may not be fully cooked and should be added back to the pan earlier to finish cooking. Remove from the pan and set aside.


Add butter to the pan. Add the diced tomato, garlic, cooked bacon, and red pepper flakes and cook for a few minutes.


Add the chicken stock and heavy cream.

Add the chicken back to the pan and cook for a few minutes, longer if using full breasts.

Add the spinach and let it wilt.

And Italian seasoning, salt, and pepper to taste.


Add the mozzarella and melt.

Plate. Top with a little chopped parsley if desired. I had it, but forgot to add it!


Based on this recipe.

About this Entry

This page contains a single entry by Rick Kasguma published on February 4, 2019 5:26 PM.

What I ate: February 3, 2019 was the previous entry in this blog.

What I ate: February 4, 2019 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives