Made this
for dinner tonight and served it over quinoa. We have a breast and a half left
over, I plan on cutting them up and making a pasta with it later this week.
After years of discomfort after eating, I recently learned I am a celiac, I
worried my family and I would suddenly run out of yummy foods to eat. I am so
grateful for healthy solutions like this that can be served with gluten free
options!
Ingredients
2 lbs
boneless, skinless chicken breast (about 3-4 chicken breasts)
2 cloves
garlic
a pinch of
salt and pepper
2 oz fresh
baby spinach
1 can
artichoke hearts, drained and chopped
1 jar sun
dried tomatoes, drained with 1 tbsp oil reserved, and chopped
1 cup
mozzarella cheese, grated
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