| For the chicken | ||
|---|---|---|
| 1½ lb | Chicken Breast, skinless, raw | |
| 1 tbsp | Butter, unsalted | |
| 1 tsp | Olive Oil | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| For the sauce | ||
| 1 tbsp | Butter, unsalted | |
| 3¼ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1⅞ cups | Spinach, raw | |
| ⅞ cup 1 tsp | Tomatoes, red, canned, in tomato juice, no salt added | |
| 1 cup | Cream, fluid, light whipping, 30% fat | |
| ½ cup | Mascarpone Cheese | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 3 (ea. 0.11 oz) | Garlic, raw | |
| 2 tbsp | Basil, fresh leaves | |
| 62.16 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:10.40 oz (calculated)Notes: about 1 1/4 cup or 250 g
- In a large pan over medium-high to high heat, melt the butter in the oil.
- Cut the chicken breast into large chunks and brown them all around, about 5 minutes. The chicken does not have to be cooked all the way through.
- Remove from the pan and set aside.
- Melt the remaining butter in the pan and saute the sliced mushrooms until they take on color, about 5 minutes.
- Reduce the heat to medium and add the minced garlic. Stir until it is fragrant, about half a minute.
- Add the diced tomatoes including the juices, as well as the spinach. Stir until it starts to wilt, about a minute or two.
- Stir in the cream, mascarpone and grated parmesan until everything is well combined and the cream is bubbling, about 2 to 3 minutes.
- Return the chicken to the pan and simmer until the chicken is cooked through, about 5 minutes. To test the doneness, simply check one of the larger chunks by cutting or tearing it apart.
- Season to taste with salt and pepper.
- Serve garnished with some freshly chopped basil.
- Enjoy by itself or over your favorite pasta or zoodles.
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Meal Prep Tip
- Calorie count523 kcal
- % of calories by macros
Fat 71.7 % 375 kcal 41.5 g Net Carbs 2.9 % 15 kcal 3.7 g Dietary Fiber 0.6 % 3 kcal 1.3 g Protein 24.9 % 130 kcal 32 g - Approx. WW SmartPoints™16.8
- Cholesterol 199 mg
- Sodium 536.2 mg
- Fat 41.5 g
- Saturated Fat 22.7 g
- Trans Fat 0 g
- Carbohydrates 5 g
- Dietary Fiber 1.3 g
- Total Sugars 3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 32.3 g
- Calcium 163.6 mg
- Iron 1.2 mg
- Magnesium 53.9 mg
- Potassium 680.6 mg
- Zinc 1.5 mg
- Vitamin A (Retinol Equivalents) 254.4 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 8.7 mg
- Folate 40.1 mcg
- Folic Acid 0.6 mcg