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A rich and indulgent dish featuring tender chicken breasts in a creamy garlic parmesan sauce, packed with sun-dried tomatoes and spinach. Perfect for a cozy dinner and ready in under 40 minutes.

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📝 Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil (optional, for garnish)

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👨‍🍳 Instructions:

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
3. Make the Garlic Butter Base:
   In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté the garlic for about 1 minute until fragrant (don’t let it brown).
4. Create the Cream Sauce:
   Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 2-3 minutes.
5. Add Cheese & Tomatoes:
   Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and stir to blend the flavors. Let the sauce simmer gently for another 3-4 minutes until slightly thickened.
6. Wilt the Spinach:
   Add the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and black pepper to taste.
7. Return the Chicken:
   Place the seared chicken breasts back into the skillet. Spoon some sauce over the top and let everything simmer together for 5 more minutes, allowing the flavors to meld.
8. Garnish & Serve:
   Garnish with freshly chopped basil if desired. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

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💡 Tips:

• For extra richness, substitute part of the cream with cream cheese.
• Want it spicier? Add a pinch of crushed red pepper flakes.
• Chicken thighs also work great in this recipe if you prefer dark meat.

Creamy Garlic Butter Tuscan Chicken

A rich and indulgent dish featuring tender chicken breasts in a creamy garlic parmesan sauce, packed with sun-dried tomatoes and spinach. Perfect for a cozy dinner and ready in under 40 minutes.

---

📝 Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil (optional, for garnish)

---

👨‍🍳 Instructions:

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
3. Make the Garlic Butter Base:
   In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté the garlic for about 1 minute until fragrant (don’t let it brown).
4. Create the Cream Sauce:
   Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 2-3 minutes.
5. Add Cheese & Tomatoes:
   Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and stir to blend the flavors. Let the sauce simmer gently for another 3-4 minutes until slightly thickened.
6. Wilt the Spinach:
   Add the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and black pepper to taste.
7. Return the Chicken:
   Place the seared chicken breasts back into the skillet. Spoon some sauce over the top and let everything simmer together for 5 more minutes, allowing the flavors to meld.
8. Garnish & Serve:
   Garnish with freshly chopped basil if desired. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

---

💡 Tips:

• For extra richness, substitute part of the cream with cream cheese.
• Want it spicier? Add a pinch of crushed red pepper flakes.
• Chicken thighs also work great in this recipe if you prefer dark meat.

A rich and indulgent dish featuring tender chicken breasts in a creamy garlic parmesan sauce, packed with sun-dried tomatoes and spinach. Perfect for a cozy dinner and ready in under 40 minutes.

---

📝 Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil (optional, for garnish)

---

👨‍🍳 Instructions:

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
3. Make the Garlic Butter Base:
   In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté the garlic for about 1 minute until fragrant (don’t let it brown).
4. Create the Cream Sauce:
   Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 2-3 minutes.
5. Add Cheese & Tomatoes:
   Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and stir to blend the flavors. Let the sauce simmer gently for another 3-4 minutes until slightly thickened.
6. Wilt the Spinach:
   Add the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and black pepper to taste.
7. Return the Chicken:
   Place the seared chicken breasts back into the skillet. Spoon some sauce over the top and let everything simmer together for 5 more minutes, allowing the flavors to meld.
8. Garnish & Serve:
   Garnish with freshly chopped basil if desired. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

---

💡 Tips:

• For extra richness, substitute part of the cream with cream cheese.
• Want it spicier? Add a pinch of crushed red pepper flakes.
• Chicken thighs also work great in this recipe if you prefer dark meat.

A rich and indulgent dish featuring tender chicken breasts in a creamy garlic parmesan sauce, packed with sun-dried tomatoes and spinach. Perfect for a cozy dinner and ready in under 40 minutes.

---

📝 Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil (optional, for garnish)

---

👨‍🍳 Instructions:

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
3. Make the Garlic Butter Base:
   In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté the garlic for about 1 minute until fragrant (don’t let it brown).
4. Create the Cream Sauce:
   Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 2-3 minutes.
5. Add Cheese & Tomatoes:
   Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and stir to blend the flavors. Let the sauce simmer gently for another 3-4 minutes until slightly thickened.
6. Wilt the Spinach:
   Add the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and black pepper to taste.
7. Return the Chicken:
   Place the seared chicken breasts back into the skillet. Spoon some sauce over the top and let everything simmer together for 5 more minutes, allowing the flavors to meld.
8. Garnish & Serve:
   Garnish with freshly chopped basil if desired. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

---

💡 Tips:

• For extra richness, substitute part of the cream with cream cheese.
• Want it spicier? Add a pinch of crushed red pepper flakes.
• Chicken thighs also work great in this recipe if you prefer dark meat.

A rich and indulgent dish featuring tender chicken breasts in a creamy garlic parmesan sauce, packed with sun-dried tomatoes and spinach. Perfect for a cozy dinner and ready in under 40 minutes.

---

📝 Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 2 cups fresh baby spinach
• Salt and black pepper to taste
• Fresh basil (optional, for garnish)

---

👨‍🍳 Instructions:

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
3. Make the Garlic Butter Base:
   In the same skillet, reduce the heat to medium. Add butter and minced garlic. Sauté the garlic for about 1 minute until fragrant (don’t let it brown).
4. Create the Cream Sauce:
   Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 2-3 minutes.
5. Add Cheese & Tomatoes:
   Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and stir to blend the flavors. Let the sauce simmer gently for another 3-4 minutes until slightly thickened.
6. Wilt the Spinach:
   Add the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and black pepper to taste.
7. Return the Chicken:
   Place the seared chicken breasts back into the skillet. Spoon some sauce over the top and let everything simmer together for 5 more minutes, allowing the flavors to meld.
8. Garnish & Serve:
   Garnish with freshly chopped basil if desired. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

---

💡 Tips:

• For extra richness, substitute part of the cream with cream cheese.
• Want it spicier? Add a pinch of crushed red pepper flakes.
• Chicken thighs also work great in this recipe if you prefer dark meat.

A simple, quick Italian dish with garlic, olive oil, and chili flakes. Perfect for busy weeknights.
Ingredients:

• 200g spaghetti
• 4 tbsp olive oil
• 4 garlic cloves, sliced
• 1 tsp chili flakes
• Salt, to taste
• Fresh parsley, chopped

Spaghetti	200g
Olive oil	4 tbsp
Garlic cloves	4, sliced
Chili flakes	1 tsp
Salt	To taste
Fresh parsley	For garnish

Instructions:

1. Cook spaghetti al dente; drain and set aside.
2. Heat olive oil in a pan, add garlic, and sauté until golden.
3. Add chili flakes, salt, and cooked pasta. Toss well.
4. Garnish with parsley before serving.

SEO Keywords: Quick pasta recipe, healthy spaghetti, easy aglio e olio.

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2. Avocado Toast with Poached Egg (350 calories per serving)

Description: Creamy avocado on whole-grain toast topped with a perfectly poached egg. Ideal for breakfast or brunch.
Ingredients:

• 1 ripe avocado
• 2 slices whole-grain bread
• 2 eggs
• Lemon juice, pinch of salt, pepper
• Red pepper flakes (optional)

Instructions:

1. Mash avocado with lemon juice, salt, and pepper. Spread on toasted bread.
2. Poach eggs by simmering water with vinegar; crack eggs gently into water. Cook for 3-4 minutes.
3. Place poached egg on avocado toast. Sprinkle red pepper flakes if desired.

SEO Keywords: Healthy breakfast ideas, avocado toast recipe, protein-rich meal.

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3. Grilled Chicken Salad (400 calories per serving)

Description: A refreshing salad packed with lean protein, fresh veggies, and zesty dressing. Great for lunch or dinner.
Ingredients:

• 1 grilled chicken breast
• Mixed greens (spinach, arugula, lettuce)
• Cherry tomatoes, halved
• Cucumber, sliced
• Olive oil & balsamic vinegar dressing

Instructions:

1. Slice grilled chicken and place over mixed greens.
2. Add cherry tomatoes and cucumber slices.
3. Drizzle olive oil and balsamic vinegar; toss lightly.