Chicken Pomodoro

chicken pomodoro
chicken pomodoro 2

This dish is bursting with fresh flavor that is engulfed by an Italian sauce full of garlic, basil & rosemary.  It cooks a lot faster than many recipes for Chicken Pomodoro because the chicken is cut into bite size pieces before cooking.  Plus it has an entire container of Organic💚Girl Baby Spinach in it, so you are getting so many nutrients from the vegetables.  Did you know that spinach is full of vitamin K, vitamin A, iron & magnesium & calcium, just to name a few!?!

And I love it that Organic💚Girl triple washes all of their pre-packaged lettuces, spinach, arugula & kale so that I never have to worry about that one extra step in meal prep.  Check out their website & sign up to receive awesome stuff from them in your email inbox!

Spend a little bit of time on the front end to get the ingredients ready & you will be able to whip up this amazing dinner in about 30 minutes.  

Serve this over a spaghetti squash or along side some mashed sweet potatoes.


Chicken Pomodoro

ingredients

3 pounds chicken tenders, cut into bite size pieces

2 pints of grape tomatoes

1 large shallot {or 2 small ones}

6 cloves garlic, minced

1 - 5ounce container, Organic💚Girl baby spinach

1/4 cup + 2 tablespoons olive oil

1/4 cup light coconut milk

1/4 cup chicken broth

2 tablespoons italian seasoning

1 tablespoon salt

1 tablespoon arrowroot flour

2 teaspoons pepper

a big handful of chopped basil & rosemary

directions

in a small bowl, combine the coconut milk & the chicken broth with the arrowroot flour.  mix it really well & set aside. 

place 1/4 cup olive oil in the bottom of a large skillet over medium heat.  place chicken pieces in skillet & sprinkle the italian seasoning, salt & pepper over the chicken.  stir consistently for several minutes until all chicken pieces look mostly browned but not cooked all the way through.

use a slotted spoon to remove the chicken to a plate & keep warm, reserve all pan drippings.  add in the remaining 2 tablespoons of olive oil & place shallots & tomatoes in pan.  sauté several minutes, stirring occasionally, until onions are softened & skins of tomatoes are slightly blistered.

turn heat to low, add in garlic & cook 1 more minute.

pour in the chicken broth mixture & stir to coat all the onions, tomatoes & garlic.  it should become thick almost instantly.

place all the spinach & fresh herbs in a single layer over the tomatoes & onions, then add the chicken & any liquid that has accumulated from the chicken, on top.  do not mix it up.  leave it layered & cover to cook on low for 12-15 minutes.  

uncover & mix it all together.  serve over spaghetti squash or with mashed sweet potatoes.

OG spinach
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Love, Cara