Servings: 4, per serving:

1½ lbs. – Boneless Skinless Chicken Breasts 1½ lbs. - Boneless Skinless Chicken Breasts
Salt and Pepper, to taste Salt and Pepper, to taste
3 Tbps. – Butter 3 Tbps. - Butter
1 cup – Heavy Whipping Cream 1 cup - Heavy Whipping Cream
½ cup – Chicken Broth ½ cup - Chicken Broth
8 cloves, or 1.75 oz – Garlic 8 cloves, or 1.75 oz - Garlic
1 tsp. – Italian Seasoning 1 tsp. - Italian Seasoning
½ cup – Parmesan Cheese, grated ½ cup - Parmesan Cheese, grated
1 cup – Chopped Spinach 1 cup - Chopped Spinach
½ cup – Sun Dried Tomatoes ½ cup - Sun Dried Tomatoes

Put 2 tbsp butter into a large skillet and cook the chicken on medium heat for 3 to 5 minutes on each side or until brown on each side and cooked until no longer pink in center. Season each side with salt and pepper. Remove chicken and set aside on a plate.
Place a tablespoon of butter to pan and add minced garlic. Cook for a minute. Add the heavy cream, chicken broth, Italian seasoning, and Parmesan cheese. Bring to a simmer and whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and cover with sauce. Serve over zoodles or spaghetti squash if desired.

Made with Frozen spinach and grape tomatoes  Made with Frozen spinach and grape tomatoes