I like to challenge my own preconceived ideas about food, especially anything considered ‘healthy’. Despite years and years of small steady changes to my diet to try and eat healthier, it’s somehow still hard for me to believe that ‘healthy’ can be so good.
In fact, just a few years ago, I wouldn’t have been caught dead making a cream sauce without actual heavy cream. After all, I’ve always cooked by the motto, ‘if you’re going to do it, well.. then do it up right!’
So whenever I catch myself thinking that way, I like to challenge myself. And in this case, it was to try to make a cream sauce without cream. Which, of course, is where my Savory Vegan Cashew Cream Sauce from a while back enters the equation.
It’s so silky-smooth and rich that it makes an incredible replacement for heavy cream. In fact, I’ve made several dishes, including this Tuscan Chicken today, and no one knew there wasn’t any dairy in it (crazy, right?).
To start, place the chicken stock, seasonings, and chicken breasts in the Instant Pot .
Then the veggies are piled on top, and the Instant Pot makes quick work of the cooking time.
While the chicken cooks, you can prep any side dishes and chop the spinach.
Once the chicken is done, you stir in the spinach and cashew cream sauce, and thicken it slightly if desired.
My first thought was to serve this Tuscan Chicken over penne pasta. But again, I thought maybe I should branch out a bit. So I went with mashed potatoes on the first go around. This turned out to be a stellar choice – so good, and so decadent.
Whatever you serve it with, it’s a great recipe for entertaining and date nights because it’s so easy to make. And then there’s the creamy element which let’s face it… is always a hit!
INGREDIENTS1x2x3x
- 1 cup low-sodium chicken broth - homemade when you can
- 2 cloves garlic - minced
- 2 tsp Italian seasoning - see notes
- 1 tsp sea salt - or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup sundried tomatoes - packed in oil, drained and cut in half, 4 ounces
- 1 pound boneless skinless chicken breasts - 2
- 1 red onion - 12 ounces
- 10-14 crimini mushrooms - 12 ounces, cleaned and cut into quarters
- 1 cup Savory Vegan Cashew Cream
- 4 cups baby spinach - roughly chopped, 4 ounces
- 2 tsp tapioca starch - mixed with 2 tbsp water
- 2-4 tbsp toasted pine nuts
INSTRUCTIONS
- In a 6-quart Instant Pot , mix together the chicken stock, garlic, Italian seasoning, sea salt, black pepper, and sundried tomatoes. Add in the chicken breasts.
- For the red onion, slice off both ends. Then cut it in half from top to bottom, and peel away the tough outer layer. Then lay each half flat side down, and cut into 3/4" slices.
- Place the onions and mushrooms over the top of the chicken. Then set the Instant Pot to pressure cook for 7 minutes.
- After the cooking time is done, use the quick-release function. When the Instant Pot is safe to open, open the lid and carefully remove the chicken onto a cutting board.
- Turn the sauté function on and bring the sauce to a boil. Stir in the cashew cream sauce along with the spinach. Thicken slightly if desired by drizzling in the tapioca mixture while stirring constantly. Only add as much as you’d like for the texture you desire.
- I like to slice the chicken breasts and place them back in the finished sauce. Then serve immediately with your choice of sides.
- We did mashed potatoes the first time, but I also served it over cooked gluten-free penne, as well as roasted spaghetti squash.
NOTES
nutrition facts
Instant Pot Creamy Tuscan Chicken
Ingredients
- 1 cup low-sodium chicken broth homemade when you can
- 2 cloves garlic minced
- 2 tsp Italian seasoning see notes
- 1 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup sundried tomatoes packed in oil, drained and cut in half, 4 ounces
- 1 pound boneless skinless chicken breasts 2
- 1 red onion 12 ounces
- 10-14 crimini mushrooms 12 ounces, cleaned and cut into quarters
- 1 cup Savory Vegan Cashew Cream
- 4 cups baby spinach roughly chopped, 4 ounces
- 2 tsp tapioca starch mixed with 2 tbsp water
- 2-4 tbsp toasted pine nuts
Instructions
- In a 6-quart Instant Pot, mix together the chicken stock, garlic, Italian seasoning, sea salt, black pepper, and sundried tomatoes. Add in the chicken breasts.
- For the red onion, slice off both ends. Then cut it in half from top to bottom, and peel away the tough outer layer. Then lay each half flat side down, and cut into 3/4" slices.
- Place the onions and mushrooms over the top of the chicken. Then set the Instant Pot to pressure cook for 7 minutes.
- After the cooking time is done, use the quick-release function. When the Instant Pot is safe to open, open the lid and carefully remove the chicken onto a cutting board.
- Turn the sauté function on and bring the sauce to a boil. Stir in the cashew cream sauce along with the spinach. Thicken slightly if desired by drizzling in the tapioca mixture while stirring constantly. Only add as much as you’d like for the texture you desire.
- I like to slice the chicken breasts and place them back in the finished sauce. Then serve immediately with your choice of sides.
- We did mashed potatoes the first time, but I also served it over cooked gluten-free penne, as well as roasted spaghetti squash.
Notes
Nutrition
The recipe Instant Pot Creamy Tuscan Chicken appeared first on Get Inspired Everyday! on February 12, 2019
https://getinspiredeveryday.com/food/instant-pot-creamy-tuscan-chicken-whole30/
