Asiago Chicken with Spinach Shallots Carrots

This recipe was totally amazing, really got our taste buds excited!   It was quick to make and easy to clean up.  This is important to me for week nights after work.  Ted and I really enjoyed the combination of veggies especially the shallots.   Each serving is 337 calories, perfect for the plan!

Serves 4


  • 1 tablespoon olive oil
  • 2 large chicken breasts sliced in half lengthwise to create 4 thinner breast
  • 1 tablespoon butter
  • 2 carrots sliced in thin half moons
  • 1 large shallot chopped
  • 6 cups baby spinach
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1 tablespoon flour (GF)
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • Pinch of ground cayenne
  • 1/4 teaspoon onion powder
  • 2/3 cup Asiago cheese shredded
  1. Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate.
  2. Reduce heat to medium low. Melt 1 tablespoon butter in skillet and cook carrots 2-3 minutes. Add shallots and cook 1 minute. Add spinach and cook just long enough for it to start wilting; approximately 1 minute. Remove vegetables from skillet and plate.
  3. Melt 1 tablespoon butter in skillet. Add garlic and cook 1 minute. Sprinkle flour over garlic and whisk over heat for 90 seconds. Whisk in chicken broth and cook for 2-3 minutes. Whisk in cream and allow to simmer for 2-3 minutes; stirring frequently. Whisk in ground cayenne and onion powder. Add Asiago cheese a few pinches at a time; whisking after each time until it is fully melted
  4. Return chicken and vegetables to pan and simmer for 1-2 minutes or until warm.

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