Whether you layer this healthy white wine chicken over a bed of fresh spinach, cooked whole grain fettuccine, or both, be sure you serve it with some crusty homemade whole wheat french bread as well!
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Servings : 4
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1 can artichokes 14 oz, drained
- 1 can Diced Tomatoes 14.5 oz, undrained
- 1 Tbsp lemon juice
- 1/2 cup white wine
- 2 Tbsp bottled minced garlic
- 1/4 cup unsalted butter cut into chunks
- 1 Tbsp capers optional
- 1 Tbsp cornstarch
- 4 cups spinach fresh, optional, for serving
- 1 lb 100% whole wheat fettuccine cooked and drained, optional, for serving
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Instructions
Slow Cooker
- Combine all ingredients except cornstarch, spinach, and fettucine in a slow cooker. Cook on low 6 hours or on high 4 hours. Stir in cornstarch. Turn to high. Let cook 10 minutes or until thickened. Serve chicken over fresh spinach or fettucine or both.
Instant Pot
- Combine all ingredients except cornstarch, spinach, and fettucine in the insert of an instant pot. Add 1/2 cup water. Lock lid, set valve to sealing, and program for manual-high, and 25 minutes. Allow for natural pressure release.
- Open lid. Press sauté. Stir in cornstarch. Let cook 10 minutes or until thickened.
To Freeze
- Add all ingredients except cornstarch, spinach, and fettuccine to a gallon sized zip top freezer bag. Freeze until ready to use.
To Cook After Freezing, Slow Cooker
- Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Stir in cornstarch, and turn to high. Let cook 10 minutes or until thickened. Serve over spinach or fettuccine or both.
To Cook After Freezing, Instant Pot
- Add frozen meal to instant pot. Add 1/2 cup water. Lock lid, set valve to sealing, and program for manual-high, and 25 minutes. Allow for natural pressure release.
- Open lid. Press sauté. Stir in cornstarch. Let cook 10 minutes or until thickened.
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