One-Pan Tuscan Chicken with Sun-Dried Tomatoes

Ingredients

• 4 oz (113 g) chicken breast, cut in 1-inch (2.5cm) pieces
• a pinch of fine sea salt and black pepper
• 2 tsp (10 ml) olive oil
• 2 garlic cloves, sliced
• 2 tbsp (7 g) sun-dried tomatoes (dry-packed), chopped
• 1/2 cup (74 g) cherry tomatoes, halved
• 3 1/2 cups (105 g) baby spinach
• 1/4 cup (62 g) part-skim ricotta
• 2 tbsp (12 g) grated Parmesan
• 1/4 cup (6 g) fresh basil leaves
• 1 tsp (5 ml) fresh lemon juice

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Method

1. Season the chicken and sear it in the oil in a 10-inch (25cm) skillet over medium-high heat, untouched, 2 to 3 minutes a side, until golden and 165°F (74°C) inside. Lift onto a plate.
2. Lower the heat to medium. Cook the garlic and sun-dried tomatoes for 1 minute, then the cherry tomatoes for 2 minutes, until they start to burst. Add the spinach in handfuls until wilted.
3. Off the heat, stir in the ricotta with 2 tablespoons of water for the cream. Return the chicken and its juices with the Parmesan, basil and lemon juice.