- 1 to 2 pounds boneless chicken breasts, cubed or chicken thighs.
- 1 tablespoon olive oil
- 1 cup chicken stock
- 1 ½ cup heavy cream try using coconut milk for a sub!
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup grated parmesan
- 1 cup fresh spinach, roughly chopped sub a thawed 10 oz package of frozen spinach, well drained.
- ½ cup sun-dried tomatoes packed in oil diced
If serving over pasta, start cooking the pasta according to package instructions.
Heat a large skillet over medium-high heat. Add olive oil. In small batches, brown the chicken on all sides. Remove from skillet and keep warm.
Add broth to skillet and scrape the bottom to release any cooked-on pieces. Add the cream, seasonings, and parmesan. Bring to a boil and stir constantly until the cream sauce thickens.
Reduce heat and return the chicken to the skillet. Add the spinach and sun-dried tomatoes. Simmer for 2 to 3 minutes, stirring often, until the chicken is cooked through and the spinach has wilted.
Serve over pasta with a bit of fresh basil or oregano.
Calories: 573kcal | Carbohydrates: 11g | Protein: 33g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 503mg | Potassium: 866mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 2mg