Creamy Tuscan Chicken [gluten-free, dairy-free, paleo]

By: Carleen, Busy Working Mom, Blended Family of 5 Kids, Gluten & Dairy Free Lifestyle

[M.S., OTR/L, Wellness Coach, RYT 500 hr, Reiki Master/Teacher, Endurance Coach]

This recipe is one of our family's favs and has made its way into our regular rotation! In fact, I made it last night and all of the kids devoured it and even asked for seconds! Thankfully, I made enough so that Andy and I can enjoy it for lunch throughout the week, too. [photo credit to original author]

Bonus: It’s gluten-free and dairy-free!

Here’s how I made it on one of our busiest evenings while being solo with 4 of our 5 kids (Andy was at middle school info night with my oldest stepson!):

First, I pulled out my Instant Pot and added the chicken along with the remaining ingredients. I turned this on to cook while dropping off the kids at their evening activities.

Then I came home, removed the chicken, shredded it with two forks, added it back to the mixture, and then covered it back up to keep warm while picking the kids back up. I also quickly cooked gluten-free penne pasta for the kids to accompany this dish.

Modifications I made:

• I used chicken breasts instead of thighs (and cooked in the Instant Pot for convenience)

• Used the regular type of coconut milk we always buy (or any other dairy-free milk)

• Used Namaste GF flour blend instead of tapioca or arrowroot flour (I've since made it with all three of these and they all work fine).

• I've made it with and without the Nutritional Yeast depending on whether or not I have it in my pantry (making it with adds a bit of a cheesy/creamy flavor that the kids enjoy)

• I added frozen cauliflower rice to boost the veggies in this dish (and hide them!)

• I served this over a small serving of gluten-free penne pasta for the kids as well as heated up some frozen broccoli on the stove to add more plants to the meal (I would have added the broccoli to the Instant Pot too, but it wouldn't all fit!)

Other options:

Swap out the spinach and/or sun-dried tomatoes for almost any other veggie your family enjoys! You can also add more veggies to the dish to increase the nutritional density of the meal. I have since made this recipe with various veggies such as broccoli, cauliflower rice, frozen kale, and frozen green beans. Mom tip: The sauce will tie it all together...and hide the veggies!

Serve on its own or over:

• Brown rice

• Quinoa

• Gluten-free noodles

• On Boston lettuce cups (think Asian lettuce wrap style!)

• Or come up with your own idea (and tell me about it!)

If you give this one a try let me know what you think as well as any modifications you made!

Here is the recipe as written by the original author and is linked below (refer to above for my modifications):

Creamy Tuscan Chicken

• 1.5 lbs chicken thighs boneless and skinless

• 1 Tbsp coconut oil plus additional if needed

• Sea salt and pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1 small onion chopped

• 4 cloves garlic minced

• 1 Tbsp tapioca flour or arrowroot

• 1 cup chicken bone broth

• 1/2 cup coconut milk full fat, blended before adding if needed

• 1/2 Tbsp stone ground mustard

• 1 1/2 Tbsp nutritional yeast optional

• 1 tsp Italian seasoning blend

• 1/4 tsp sea salt or to taste

• 1/8 tsp black pepper or to taste

• 2/3 cup sun-dried tomatoes roughly chopped

• 1 1/2 cups baby spinach roughly chopped

Check out the recipe from the original author here to learn more! Thanks, Paleo Running Momma!

Enjoy!

Carleen

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