Gluten Free Tuscan Chicken

​​Tuscan Chicken is full of flavor and delicious coconut milk makes it creamy!

This Tuscan Chicken is creamy and delicious.  I served it with spaghetti squash “noodles” and it was perfect!  You could serve it with rice or pasta as well.  It is comfort food that is healthy too!

We just got back from vacation and I was craving a meal made in my own kitchen!  It was nice not to have to cook as much but I honestly missed it.  I love that our families try so hard to cook safely when we visit.  It is so nice to enjoy everyone and have safe food to eat too!  So thankful!  Plus they are mostly just really great people.  We miss them since we live so far away so try to enjoy every minute with them when we are there.

This dish makes me think of our trip to Italy.  Creamy sauce with fresh green and red.  Yum!  Makes me wish there were more leftovers to eat!  The next time I make this I will definitely double the recipe for leftovers.

If you like this recipe, you might also like:

Chipotle Lime Cauliflower Rice

Gluten Free Instant Pot Broccoli Cheddar Soup

Comfort food at its best! Creamy and delicious! Hope you love it as much as we do.

INGREDIENTS  

• 3 whole Chicken Breasts chopped into pieces
• 2 handfuls Organic Spinach washed and chopped
• 3 heads Garlic minced
• 1 pkg Mushrooms sliced
• 1 whole Red onion chopped
• 1 pkg Mini Tomatoes cut in 4 
• 1 can Whole Fat Coconut Milk

INSTRUCTIONS 

• Sautee Garlic and onion in avocado or olive oil on medium heat.
• When onion and garlic are soft, add mushrooms and tomatoes. Continue sauteing.
• When mushrooms are starting to soften add chicken and continue to saute. Add S & P. Cook for about 5 minutes.
• Add a can of coconut milk and continue to simmer. Stir often so it doesn’t burn. Cover and simmer.
• When the chicken is poached add the chopped spinach right before serving. Stir to combine.
• Serve over Spaghetti squash noodles or your favorite zoodle and enjoy 

Pro Tips for this Tuscan Chicken:

If you want to make it with dairy, you can switch out the coconut milk for heavy cream.  You would use about 1 cup of heavy cream.  I think that would be delicious as well!  

HERE IS THE PRINTABLE RECIPE:

Gluten Free Tuscan Chicken

Recipe by Goodness Gracious Gluten FreeCourse: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 3 whole Chicken Breasts chopped into pieces
  2 handfuls Organic Spinach washed and chopped
  3 heads Garlic minced
  1 pkg Mushrooms sliced
  1 whole Red onion chopped
  1 pkg Mini Tomatoes cut in 4 
  1 can Whole Fat Coconut Milk
  If you want to add a little spice, add some red pepper flakes.

Directions

• Sautee Garlic and onion in avocado or olive oil on medium heat.
  When onion and garlic are soft, add mushrooms and tomatoes. Continue sauteing.
  When mushrooms are starting to soften add chicken and continue to saute. Add S & P. Cook for about 5 minutes.
  Add a can of coconut milk and continue to simmer. Stir often so it doesn’t burn. Cover and simmer.
  When the chicken is poached and reaches 165 degrees F add the chopped spinach right before serving. Stir to combine.
  Serve over Spaghetti squash noodles or your favorite zoodle and enjoy 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle