Tuscan Chicken

Serves: 8 servings


  • 2 Tbsp. olive oil, divided
  • 2 lbs. boneless and skinless chicken cut into small pieces
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • 12 oz. mushrooms, sliced
  • ½ yellow onion, diced
  • ¼ tsp. No Added MSG Roasted Garlic Base
  • ¾ cup sundried tomoatoes, chopped
  • 16 oz. prepared Chicken Flavor Gluten-Free Demi Glace Sauce Mix
  • 1 lb. tri-color roasted bell peppers
  • 1 15 oz. can Bush’s® Cannellini Beans, drained and rinsed
  • 2 15 oz. cans fire roasted diced tomatoes
  • 12 oz. fresh baby spinach
  • season to taste Umami Sensations™ Shitake Mushroom Extract Powder
  • season to taste Umami Sensations™ Mirepoix Powder
  • season to taste Umami Sensations™ Red Miso Powder
  • to garnish parsley


  1. 1 Season the chicken with salt and pepper.
  2. 2 Heat 1 tablespoon of olive oil in a large sauté pan, add the chicken and brown for 3 minutes on each side and reserve.
  3. 3 Add the remaining tablespoon olive oil to the pan and add sliced mushrooms in a single layer to brown, working in batches, a few minutes per side.
  4. 4 Remove from the pan and set aside.
  5. 5 Add the onion and sauté for 3 minutes, then add the RC Roasted Garlic Base, and sundried tomatoes.
  6. 6 Sauté for 2 minutes then stir in the rest of the ingredients.
  7. 7 Simmer for 2-3 minutes and serve.
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