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Two plates of Tuscan chicken with sun-dried tomatoes and olives. A fork twirls pasta with chicken. A jar of Classico Rosé sauce and a bowl of parmesan are also in the image.

Tuscan Chicken with Sun-Dried Tomatoes and Olives

Prep

20 MIN

Total

40 MIN

Servings

4 Servings

Ingredients

  • 1 1/2

    lb

    (675 g) boneless, skinless chicken thighs, halved

  • 2

    tbsp

    (30 ml) olive oil

  • 1

    cup

    (250 ml) chicken broth

  • 1

    jar

    (410 ml) Classico di Lombardia rosé pasta sauce

  • 1/2

    cup

    (100 g) oil-packed sun-dried tomatoes, drained and thinly sliced

  • 1/3

    cup

    (60 g) pitted green olives

  • 6

    cups

    (140 g) baby spinach

  • 1/2

    cup

    (35 g) fresh Parmesan cheese, finely grated

Instructions

  1. Step 1

    In a large, deep non-stick skillet over high heat, brown the chicken in the oil for 4 minutes on each side. Season with salt and pepper. Deglaze with the broth. Add the jar of sauce, sun-dried tomatoes and olives. Bring to a boil. Cover and simmer for 5 minutes.

  2. Step 2

    Add the spinach to the skillet and continue to cook for 2 minutes or until wilted. Stir in the Parmesan. Adjust the seasoning. Serve over pasta, if desired.

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