Creamy Tomato Italian Chicken

 Creamy Tomato Italian Chicken

45 min Prep | 45 min Total | 4 Servings

INGREDIENT LIST

  • 4 boneless skinless chicken breasts (about 1 1/2 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
  • 1/4 cup heavy whipping cream
  • 3 cups baby spinach, lightly packed
  • Shredded Parmesan cheese, as desired
  • Chopped fresh Italian (flat-leaf) parsley, as desired
PREPARATION
  1. Season chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken breasts; cook 2 to 3 minutes on each side or until browned. Transfer to plate.
  2. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add onions; cook 4 to 6 minutes or until softened. Add garlic and Italian seasoning; continue to cook another minute. Stir in tomato soup; heat to boiling. Cook uncovered 5 minutes, stirring frequently. Add browned chicken; reduce heat to low. Simmer uncovered, 15 to 18 minutes, turning chicken over after 8 minutes, until chicken is cooked through (at least 165°F). Stir in cream and spinach. Cook and stir 2 to 3 minutes, until spinach is wilted.
  3. Divide among serving plates; garnish with Parmesan cheese and parsley.
TIPS

No fresh spinach in the house? You can substitute 1/2 cup of frozen spinach, cooked and drained, for the fresh baby spinach in this recipe.

If desired, you can serve this dish over cooked rice or pasta. Crusty bread would also make a lovely accompaniment.

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