Creamy Tuscan Chicken

 Creamy Tuscan Chicken

adapted from Julia's album

Makes 2 servings                2 WW Blue points

4 thin small boneless, skinless chicken breasts

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Cooking spray

2 cloves garlic, minced

2 ounces sun-dried tomatoes, chopped (not packed in oil - rehydrated if dry)

1/2 cup artichoke hearts, chopped

1 Tbsp capers

3 ounces fresh spinach

1/4 tsp paprika

3/4 cup fat free evaporated milk

salt to taste

1. Mix together the kosher salt, black pepper, paprika, garlic powder, Italian seasoning until well combined.
2. Season both sides of the chicken breasts with the seasoning mix.
3. Cook the chicken in a hot skillet coated with cooking spray, about 4 minutes per side or until cooked through. Remove from pan and keep warm.
4. In the same pan, saute the garlic, sun-dried tomatoes, artichokes and capers for about 1 minute.
5. Add the spinach and cook until it wilts.
6. Add the evaporated milk to the skillet with the paprika. Bring to a simmer and simmer for 1 minute, stirring. Season to taste with salt and paprika.
7. Add the cooked chicken to the sauce. Spoon the sauce over the chicken and cook until the chicken is heated through.

Enjoy !