Adapted from this recipe, here's my dairy-free take on Tuscan chicken.
olive oil
3 boneless skinless chicken thighs, cut into cubes
1 tsp dried oregano
salt and pepper
3 cloves of garlic, minced
1 bag of sundried tomatoes
2 c. chopped spinach
1 c. chopped kale
1 c. almond milk
1/2 lemon, juiced
1/4 c. chopped fresh parsley
Heat the oil, chicken, seasonings, and tomatoes until the chicken is browned and cooked. Add the spinach and kale and cooked until it's wilted. Stir in the almond milk and let it simmer until the sauciness is to your liking. Top with lemon juice and parsley.
Serve with your favorite GF pasta.
