And it was quite yummy. The sauce was rich and fattening but I decided that the spinach and sun-dried tomatoes off set the heavy cream. It was like getting a double dose of vegetables, right?
It was easy and delicious and I served it with rice and green beans but it would be really good over an angel hair pasta. Sarah and were drinking the sauce by the spoonful after dinner. Which is okay for her since she swims and has the metabolism of a 12-year-old. Me, not so much. I'll have to do a few extra laps up and down the steps today to get some of that sauce off before it decides to call my hips and thighs home.
Here's the recipe below but definitely click over to her blog. She has beautiful pictures of the dish and a nice printable recipe!
Author: Alyssa at The Recipe Critic
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup Parmesan cheese
- 1 cup spinach, chopped
- ½ cup sun dried tomatoes
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
*If you are serving over pasta and like it saucy, definitely double the sauce.