Directions

• First of all, I made sure that I had all the ingredients at hand, of course in the necessary quantities. For the chicken breast, it is important to have at least 30 minutes at room temperature, it is not necessary to give it a thermal shock, completely unnecessary…
• Grate the parmesan on a fine grater. Chop the tomatoes finely, and cut the chicken into pieces of approximately the same size and thickness. Use the spices together with 2 tablespoons of olive oil and season the chicken,
• Leave the chicken to marinate for 10 minutes, then fry it one at a time, in a pan with the rest of the oil. After the chicken is ready, leave it aside. In the same pan, add the crushed garlic and the tomatoes and cook on low heat for 2 minutes.
• Add the cooking cream and 250 ml of chicken stock ( or water). Boil for 5 minutes on low to medium heat, then add the chicken to cook completely. For an easier serving, I preferred to cut the chicken breast into smaller pieces, but you can also leave it whole. If the sauce has thickened too badly, add another 200 ml of soup and let it reduce again.
• Finally, add the parmesan and spinach. The spinach cooks in less than 1 minute, so we turn off the heat as soon as it loses its volume. Season with salt and pepper, I also added rosemary, smoked sweet paprika (half a teaspoon of each) directly in the sauce, this step is optional, but I preferred to give it more flavor.
• Put a lid one over the pan, and while you are boiling your pasta. I used spaghetti, it lends itself wonderfully in this dish. But of course you can use any pasta you want. Add the pasta to the pan with the chicken in Tuscan sauce, mix them gently and serve.
• Let me tell you that this sauce is so tasty that you want to eat it straight from the pan. But because we are civilized people, we put ourselves on the plate nicely. Feel free to share your thoughts about this recipe, or if you know a better one. Enjoy!