Ingredients
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2 tablespoons olive oil
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1 ½ pounds skinless, boneless chicken breasts, thinly sliced
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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1 cup spinach, chopped
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½ cup chopped sun-dried tomatoes
Directions
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Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
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Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Tracy Wood
Cook’s Note
You can substitute salmon for chicken, but poach or bake the salmon and make the sauce independently.
Nutrition Facts (per serving)
505 | Calories |
35g | Fat |
7g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 505 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 17g | 87% |
Cholesterol 179mg | 60% |
Sodium 541mg | 24% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 40g | 79% |
Vitamin C 5mg | 6% |
Calcium 186mg | 14% |
Iron 2mg | 12% |
Potassium 557mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.