Cooking from The Pantry

Creamy Tuscan Chicken with Sun Dried Tomatoes and Spinach


1/4 cup from Olives & Grapes Tuscan herb infused olive oil, divided

4 cloves garlic, finally diced.

1 pound, boneless skinless chicken breast, halfed length wise.

One small yellow onion, diced

1/2 cup from Olives & Grapes Pomegranate Quince white balsamic

18 ounce jar, sun-dried tomato strips in oil drained

1 pint heavy cream

Sea salt and fresh cracked pepper to taste

3 cups baby spinach leaves , washed


  1. Heat a large skillet over medium high heat.
  2. Season chicken with salt and pepper and add half the Tuscan herb olive oil and brown chicken in two batches. Transfer to a plate and set aside. Chicken might still be raw in the middle, but will cook in the sauce later.
  3. In the pan sauté the garlic and onion until tender for about 4 to 5 minutes then pour in the Pomegranate Quince white balsamic, bring to a boil, reducing to half, while scraping any bits off the bottom of the pan. Reduce heat to medium low. Return the chicken to the pan, add sun-dried, tomatoes, and cream, then bring to a gentle simmer, stirring occasionally. Season with salt and pepper. Cook for another 15 minutes and add the spinach leaves and allowed to wilt in the sauce.
  4. Serve with pasta

Recipe and photo by Tina Nguyen