Creamy Tuscan Chicken with Spinach

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 2 garlic cloves
• a pinch of chili flakes
• 1 tbsp (10 g) sun-dried tomatoes
• 6 tbsp (90 ml) low-sodium chicken broth
• 2/3 cup (120 g) cannellini beans, rinsed
• 2 1/2 cups (70 g) spinach
• 2/3 cup (160 g) plain Greek yogurt, 2%
• 2 tbsp (12 g) Parmesan, grated
• 1 1/4 tbsp (5 g) basil, torn

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Method

1. Cut the chicken into large chunks, dry them, and brown them in the oil over high heat for 4 minutes without stirring. Lift them out.
2. Lower the heat to medium, soften the garlic with the chili flakes for 30 seconds, add the sun-dried tomatoes and broth, and scrape the pan clean as it bubbles.
3. Return the chicken and beans for 5 minutes, until the chicken reads 165°F (74°C), then wilt in the spinach. Off the heat, once the bubbling stops, beat in the yogurt and Parmesan until creamy. Basil at the end.