Tuscan Chicken and Rice

 Ingredients:

Chicken-

3 Chicken Breasts, cubed

4 Garlic cloves, minced

2 tsp. Dried Basil

1 tsp Chili Flakes (or a shake of cayenne pepper)

2 tsp Salt

2 tsp Smoked Paprika

3 tsp Olive Oil

1 cup Cherry Tomatoes, cut in half

1 cup Spinach

Creamy Sauce

1 1/2 cups milk

2/3 package of Cream Cheese

40 g grated Parmesan

1/3 cup tomato paste

1 tsp Basil 

Mix cubed chicken with spices and stir for a few minutes.  Put all ingredients for creamy sauce in a blender and mix till smooth.

Cook chicken in skillet till done, lower heat to low and let cool slightly, then add creamy sauce, tomatoes and spinach.

Cover and simmer for 5-7 minutes until sauce thickens, the spinach has wilted and tomatoes have softened.

Serve with Rice (see below)

RICE

Ingredients

• 2 cups Jasmine rice (or Basmati Rice) 
• 4 cups chicken stock or broth
• 1½ teaspoons chopped fresh basil or 1/2 teaspoon dried basil
• 1½ teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1½ teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1-2 tablespoons butter
• 1 teaspoon kosher salt (be sure to reduce this amount if you are using a store-bought chicken broth)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh Italian parsley

Instructions

• Combine the rice, chicken stock, and any DRIED herbs in a large saucepan. Stir and bring to a boil over high heat. Reduce the heat to low and cover with a lid.
• Simmer covered over low heat for 16 minutes, until all the liquid has been absorbed and the rice is tender. Remove from the heat and stir in the herbs, if using FRESH herbs.
• Stir in a tablespoon or two of butter and fluff with a fork. Taste and add salt and pepper, as needed. Sprinkle with parsley before serving.