Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (35g)
  • 1 cup fresh spinach, roughly chopped (30g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon fresh basil, chopped (15 ml)
  • 1 large head cauliflower, riced (about 4 cups / 400g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc) (120 ml)
  • 2 cups chicken broth, warmed (480 ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons butter (30g)
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in skillet over medium-high heat. Sear chicken until golden brown on both sides. Don't cook through!
  3. Remove chicken and set aside. Add garlic to the skillet and sauté until fragrant.
  4. Pour in chicken broth and deglaze the pan (scrape up the browned bits). Add heavy cream, sun-dried tomatoes, and spinach. Simmer.
  5. Return chicken to the skillet, cover, and simmer until cooked through and internal temperature reaches 165°F (74°C).
  6. Remove from heat and stir in Parmesan cheese and fresh basil.
  7. Rice the cauliflower using a ricer, food processor, or box grater.
  8. Heat olive oil in a saucepan over medium heat. Sauté onion until softened, then add garlic and sauté until fragrant.
  9. Pour in white wine and cook until almost completely evaporated.
  10. Add riced cauliflower. Gradually add warm chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.
  11. Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
  12. Spoon cauliflower risotto onto plates and top with creamy Tuscan chicken. Garnish with extra basil, if desired.