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Creamy Tuscan Garlic Butter Chicken

An image of prepared Creamy Tuscan Garlic Butter Chicken made with orzo pasta, chicken, Campbell's® Creamy Garlic Butter Cooking Sauce, cherry tomatoes, baby spinach and Parmesan cheese
  • prep time: 10 min
  • total time: 25 min
  • serves: 5 people
  • calories: 448 1 serving

Creamy Tuscan Garlic Butter Chicken.  That sounds amazing, doesn't it?  You can make it, on the stovetop, in the oven, slow cooker or multi-cooker.  All you need is some chicken, cherry tomatoes, a few handfuls of fresh spinach and a pouch of creamy garlic butter sauce.  Need a quick skillet dish?  Try the stovetop version.  Want to make it hands-free?  Try the oven, slow cooker or multi-cooker options.  Serve the chicken and sauce with orzo and sprinkle with Parmesan cheese to finish.  So easy!

Ingredients

  • 1 1/3 cups uncooked orzo pasta or 1 cup uncooked long-grain white rice
  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless chicken breast or thighs
  • 1 pouch (12 ounces) Campbell's® Creamy Garlic Butter Cooking Sauce
  • 1 cup halved cherry tomatoes
  • 2 ounces baby spinach (about 2 cups)
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Tips

    • To make in the oven, omit the oil and substitute 2 1/2 cups green beans for the spinach.  Arrange the chicken, green beans and tomatoes (leave whole) on a rimmed baking sheet coated with cooking spray.  Pour the sauce over all.  Bake at 425°F. for 25 minutes or until done.  Serve with cooked orzo and cheese.
    • To make in a slow cooker, omit the oil.  Layer the tomatoes (leave whole) and chicken in 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done.  Add the spinach and stir until wilted.  Serve with cooked orzo and cheese.
    • To make in a multi-cooker, omit the oil and add 1 cup water.  Layer chicken (cut in 1-inch pieces), uncooked orzo or rice and tomatoes (leave whole), in a 6-quart multi cooker.  Pour in the sauce and water.  Do not stir.  Pressure cook on High pressure, setting the timer for 9 minutes for orzo (6 minutes for rice).  When done, press Cancel and quick release the pressure.  Add the spinach and stir until wilted.  Sprinkle with the cheese.

  • Step 1

    Cook and drain the orzo according to the package directions.  While the orzo is cooking, heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.

  • Step 2

    Add the sauce and heat to a boil.  Reduce the heat to medium-low.  Cook for 5 minutes or until the chicken is done.

  • Step 3

    Add the tomatoes and spinach and stir until the spinach is wilted.  Stir in 2 tablespoons water.  Serve the chicken mixture over the orzo and sprinkle with the cheese.

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Calories 448
Total Fat 16 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 96 mg
Sodium 790 mg
Total Carb 40 g
Dietary Fiber 2 g
Sugar 2 g
Protein 35 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 16 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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