1-2 tablespoons extra-virgin olive oil
1 and 1/2 lb boneless skinless chicken breasts thinly-sliced
2-3 teaspoons kosher salt
freshly-ground black pepper
4 cloves garlic minced
1/2 cup chicken broth
3/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese grated
1-2 cups fresh baby spinach
1/2 cup sun-dried tomatoes, chopped
pasta for serving
In a large skillet, heat olive oil. salt & pepper the chicken and cook 3-4 minutes per side. remove from pan. add the garlic and cook 1 minute. pour in the chicken stock, scraping any bits off the bottom of the pan. add the cream, Italian seasoning, stir well. stir in the parmesan….simmer about 5 minutes. add the spinach and sun dried tomatoes, stirring well. cook another minute. return chicken to pan and cover with sauce. serve over pasta (I used thin egg noodles).
