Creamy tuscan garlic chicken

Total time: 30.0 minutes

Ingredients

• 1.5 pounds (24.0 oz / 680.4 g) boneless and skinless chicken breast, thinly sliced
• 0.5 cup (4.0 fl oz / 120.0 g) chicken broth
• 0.5 cup (approx. 1.8 oz / 50.0 g) grated parmesan cheese
• 0.5 cup (approx. 3.5 oz / 100.0 g) sun-dried tomatoes
• 1.0 cup (8.0 fl oz / 240.0 g) heavy cream
• 1.0 cup (approx. 1.1 oz / 30.0 g) chopped spinach
• 2.0 tbsp (approx. 1.0 oz / 28.0 g) olive oil
• 1.0 tsp (approx. 0.1 oz / 3.0 g) garlic powder
• 1.0 tsp (approx. 0.05 oz / 1.5 g) Italian seasoning

Note: Weights for ingredients like cheese and spinach are approximate, as “cup” measures volume and density can vary.

Directions

1. Heat the 2.0 tbsp of olive oil in a large skillet over medium heat. Add the sliced chicken breast.
2. Cook for approximately 5.0 minutes per side, or until the chicken is browned and thoroughly cooked (no longer pink in the center).
3. Remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, combine the 1.0 cup heavy cream, 0.5 cup chicken broth, 1.0 tsp garlic powder, 1.0 tsp Italian seasoning, and 0.5 cup parmesan cheese.
5. Bring the mixture to medium heat, whisking continuously until the sauce thickens.
6. Add the 0.5 cup sun-dried tomatoes and 1.0 cup chopped spinach. Let the mixture simmer until the spinach wilts, which should take about 1.0-2.0 minutes.
7. Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce and allow it to heat through for another minute.
8. Serve immediately.