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Ranchero Cream Garden Chicken
Original • Shared by Steve Janowicz published
Ingredients
- 2 chicken breasts
- Watkins Chicken Seasoning (to taste)
- Ranch seasoning (for chicken, to taste)
- Olive oil (for pan frying)
- 2 small onions, diced
- 1/2 carton of mushrooms (cut up medium)
- 2 tablespoons garlic, minced
- 1 quart chicken stock
- 1/4 cup Pecorino Romano grated cheese
- 1/2 cup all-purpose flour
- 1/2 bag fresh spinach
- 1/2 bottle Olive Garden Garlic Sauce
- 2 cans diced tomatoes (undrained)
- 1 pint heavy cream
- 1/2 cup ranch seasoning powder
- Egg noodles (for serving)
Instructions
- 1. Season chicken breasts with Watkins Chicken Seasoning and ranch seasoning.
- 2. Heat olive oil in a large skillet over medium heat. Pan fry chicken for 5 minutes per side until golden and cooked through. Remove and set aside.
- 3. In the separate skillet, sauté diced onions and mushrooms until softened.
- 4. Add minced garlic and cook until fragrant.
- 5. Pour in chicken stock and whisk in flour until smooth.
- 6. Add spinach and cook for about 5 minutes until wilted.
- 7. Stir in Olive Garden Garlic Sauce, diced tomatoes, heavy cream, a healthy sprinkle of Pecorino Romano cheese and ranch seasoning powder. Mix well.
- 8. Return chicken to the skillet. Simmer over medium heat for 25 minutes.
- 9. Remove lid and cook uncovered for the final 10 minutes to slightly thicken the sauce.
- 10. Meanwhile, cook egg noodles according to package directions.
- 11. Serve chicken over egg noodles and spoon generous sauce on top.
Notes
A rich, creamy ranch-garlic tomato sauce loaded with spinach, mushrooms and onions. Originally made with chicken, but equally delicious with shrimp, pork, beef, or fish. Serve over egg noodles or pasta.