Tuscan Style Chicken

So this recipe in it's original format was posted by my FB friend and former co-worker Jamie C. I knew based on the list of ingredients that it would likely be a favorite for me. So when I talked about this recipe with a few other friends, I heard their take on it and recipes they cook often with similar ingredients.

I've taken the core ingredients and tweaked each friends recipe to create this one that suites our family. It's easy, it can be cooked a variety of ways and jazzed up any way you want. The following recipe is step-by-step instructions of how to prepare and cook this in the oven; although you can basically follow the same steps and simply place the ingredients in a crock pot and cook (on high for 4 hours or low for 8) or if you're in a real hurry, you can place the ingredients in a large skillet and cook on the stove top.

So here is the ingredients list:
1-2lbs Boneless skinless chicken (either chicken breasts or tenderloin)
1/2 bag of fresh spinach (you can use frozen if you want, but at least thaw and ring out the liquid first)
1 box of fresh mushrooms (pull the stems off and wash them)
2 cans of diced tomatoes
1/2 cup heavy cream
1/3 cup sweet white wine (optional)
Salt to taste

Preheat your oven to 375.

First chop your chicken into chunks. (I ended up using 2 lbs of chicken because I knew I would want leftovers. :-)

Line a 9x13 baking dish with aluminum foil and spread your chunks of chicken out in the bottom of the pan.

If you have not already done so, pop the stems off of your mushrooms and wipe them caps down with a wet paper towel. Then thinly slice the mushrooms.

Now spread your sliced mushrooms on top of your chicken.

Rinse off your spinach then spread on top of the chicken and mushrooms.

Open your 2 cans of diced tomatoes and pour over top of the spinach.

Oooo and look at how pretty...

Now measure out 1/2 cup of heavy cream. Pour it over the pan of food.

(Optional: measure out 1/3 cup of white wine and pour over the food.)

Sprinkle a good bit of salt over the food and cover with aluminum foil and place in the oven. Set the timer for 30 minutes. After 30 minutes stir it all up so that the spinach gets turned over and in the liquid so it will cook down a bit. Cook for another 30 minutes. (During this time you'll probably want to cook some Couscous or Pasta to serve this over.)

And here's the final product, the way I like it: served over Parmesan Couscous with a few pieces of fresh spinach.

And served the way Handyman likes it: Over Whole Wheat Pasta.

This is very simple and simple tasting. If you want to "jazz it up a bit" some people said they add garlic or Italian seasoning or onions or a variety of cheeses. I hope you enjoy!