Creamy, cheesy and decadent, this restaurant style creamy Tuscan chicken screams holidays more than anything I have made recently and I am so glad I could bring this to you right on time!

If you are at the last leg of finalizing your holiday menu, I would strongly urge you to keep a spot for my classic restaurant style creamy Tuscan chicken in your list!

This creamy Tuscan chicken is a cheesy chicken recipe with a burst of freshness from spinach and fresh basil that is just perfect to serve over your favorite pasta and an ideal holiday meal for everyone!

This is also a good option for a make-ahead dish as this freezes very well! You just need to thaw and reheat to make the sauce melty and glossy again!

What is creamy Tuscan chicken?

Interestingly enough this creamy Tuscan chicken is not a traditional Tuscan recipe from Italy! Then why is it called Tuscan chicken? Fair question!

Upon reading more about this quirky recipe, I finally deduced that this creamy Tuscan chicken is a modern Italian-American dish, most likely developed in the United States!

The name “Tuscan” chicken comes from the ingredients commonly associated with Tuscan-style cooking e.g. olive oil, garlic, sun-dried tomatoes, leafy greens like fresh spinach & basil and Parmesan.

However, authentic Tuscan cuisine is usually lighter and not cream-based. The creamy version is more of an Italian-American or modern comfort-food creation.

But calling it “Tuscan” chicken instantly evokes certain emotions within the food lovers and we all know how crucial the role of emotion is when it comes to food!

The warmth, countryside charm and Italian comfort, the qualities that foodies already loved, get instantly packed into that name inviting more and more food enthusiasts to try it and fall for it!

The post Creamy Tuscan Chicken Restaurant Style | Italian-American Style Tuscan Chicken first appeared on Flavor Quotient.

This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.

This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor. 

The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.

Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it. 

It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!

It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago. 

You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

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A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens. 

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

• incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
• easy to make in about 30 minutes
• packed with veggies and protein
• naturally gluten-free, soy-free, and nut-free

Continue reading: Summer Spinach Salad with Chickpea Olive Crumble

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