- 2 tablespoons olive oil
- 1½ pounds thinly sliced boneless skinless chicken breasts
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ½ cup grated parmesan cheese
- 1 cup chopped spinach
- 1 tbsp of sun dried tomato pesto
Instructions
- In a large skillet over medium high heat, add 2 tablespoons olive oil. Cook the 1½ pounds thinly sliced boneless skinless chicken breasts 3-4 minutes on each side until cooked through to 165 degrees. Remove the chicken and set aside on a plate.
- Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, and ½ cup grated parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken about 4-5 minutes.
- Add the 1 cup chopped spinach and ½ cup drained julienned sun dried tomatoes and continue to cook 1-2 minutes until the spinach starts to wilt. Add the chicken back to the pan until heated through and serve over pasta if desired.
Original recipe from the Recipe Critic
Helene's Home 