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Tuscan Chicken with ham and cheese plated
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Tuscan Chicken with Ham and Cheese

Inspired by my favorite entree at Johnny Carino's resturants, I created this delicious dish to use my holiday ham leftovers.
Course Main Course, Pasta
Cuisine Italian
Keyword Bechamel, cheese, pasta
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 people
Author JoAnn's Food Bites

Ingredients

  • 2 boneless, skinless chicken breast
  • 2 Tbsp extra-virgin olive oil divided
  • 1/2 medium-sized onion chopped
  • 3 garlic cloves, minced
  • 15 oz can of diced tomatoes
  • 2 cups fresh baby spinach
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 slices of leftover ham one slice for each chicken breast
  • 2 slices of Provolone cheese one slice for each chicken breast
  • pinch of salt and pepper

Instructions

  • Preheat oven to 325ºF.
  • Season both sides of each chicken breast with salt and pepper
  • Start water for boiling your favorite type of pasta noodle
  • Heat olive oil in a 12-inch, non-stick skillet
  • Once heated, add chicken breast to skillet. Brown both sides. Each side should take 4-5 minutes.
  • Remove chicken from the pan, place in an ovenproof dish. Place in the oven while you cook the sauce.
  • Return to your non-stick skillet. On medium-high heat, add 1 Tablespoon olive oil. Once hot, saute your onions.
  • When onions are just beginning to brown, add the minced garlic and stir in for about 30 seconds.
  • Add tomatoes, stir until combined.
  • Add spinach. Using tongs turn spinach until it begins to wilt - about 5 minutes.
  • Add heavy cream and a pinch of salt and a pinch of pepper.
  • Add salt to pasta water and drop the pasta into boiling water.
  • Remove chicken from oven and top with a slice of ham and a slice of provolone cheese. Return to the oven.
  • Leave the cream mixture to cook until it is boiling. Once at a slow boil, reduce heat to low and add Parmesan cheese, stir to combine.
  • Sauce should thicken in about 4-5 minutes.
  • Return baked chicken to the skillet.
  • Continue on low heat, cover and cook an additional 4-5 minutes.
  • Serve over pasta.