NutritionSortLoading...
Loading...

4 boneless skinless chicken breasts ((about 1.5-2 lbs))

1 tablespoon of EVO oil

1 teaspoon salt

1 teaspoon Italian Seasoning

.5 teaspoon paprika

.5 teaspoon black pepper

2 teaspoons minced garlic

.5 cup sundried tomatoes (chopped)

⅔ cup Chicken Broth

1.5 cups heavy cream

1.5 tablespoons corn starch

.5 cup shredded Parmesan cheese

1 cup chopped fresh spinach

Select allAdd

1. Preheat MultiCooker for Sear/Saute - High.

2. Season chicken breasts on both sides with: Salt, Italian seasoning, Paprika, and Pepper

3. Add oil to cooker and sear chicken for approximately 1 minute on each side. (until browned)

4. Add chicken stock, garlic and sun-dried tomatoes to the crockpot around the sides of the chicken.

5. Set Ninja® Foodi® PossibleCooker to Slow Cooker Low, cover with lid, and cook for 2 hours

6. In a large measuring cup, or bowl, stir together the sauce: mix together the heavy cream and cornstarch (make sure there are no lumps) then stir in the parmesan cheese. Pour sauce mixture over and around the chicken. Replace lid. NOTE: If the chicken is not close to finished at this time, change the temperature to high.

7. Cook another 1 hour or until chicken reaches an internal temperature of 165 degrees F.

8. Remove the chicken to finish the sauce: it may separate as it cooks. Stir sauce together until smooth, stir in the fresh chopped spinach, taste for salt, then add chicken back to sauce.

9. Serve with choice of pasta. You can also serve it over rice or mashed potatoes for a GF meal

NOTES:

This can also be cooked in a crockpot on low, just skip the searing part.

There are many versions of this dish, mine is a combination of them just using the Ninja® Foodi® PossibleCooker. (I would also add sliced mushrooms if I was the only one eating it)

If you have any suggestions or comments, feel free to send them my way! Thank you! -NicoleR