Creamy Chicken, Spinach, and Sun-dried Tomatoes

Quite good, but started this idea from a poorly written recipe – and had a distracted goof along the way. The first time I made this, I didn’t cut up my sundried tomatoes as we were busy arguing over cooking steps so I missed that step Don’t forget to dice the sundried tomatoes!

I use sundried tomatoes that come in Italian spices and oil (do they have them unflavored?!?).

Hubby thought this was rich, tho we all agreed we’d definitely keep this recipe in our rotation. The initial crafting of this recipe was nowhere near as good as this version (the recipe below)!

This version was everything I was hoping it would be! My boys appreciated their pasta base in this version. Served with Caesar salad. Serve plain, over pasta, or over cauliflower rice (for a low-carb version).

Creamy Chicken, Spinach, and Sun-dried Tomatoes Recipe

Ingredients

• 1 1/2 lbs boneless, skinless chicken tenderloins
• 1 (5.25 oz) bag fresh baby spinach
• 1 cup low-sodium chicken broth
• 1 cup heavy whipping cream
• 1/2 cup fresh shaved Parmesan cheese
• 1/3 cup roughly chopped yellow onion
• 2 oz cream cheese, softened
• 2 1/2 Tbsp sun-dried tomatoes, diced
• 2 1/4 Tbsp butter
• 2 Tbsp extra virgin olive oil (EVOO)
• 3 rounded tsp minced garlic
• 1/2 rounded tsp crushed red pepper
• 1/8 tsp freshly ground black pepper
• 1/8 tsp freshly ground sea salt

Directions

1. In a large skillet, heat 2 Tbsp EVOO over medium heat on stovetop.
2. Season 1 1/2 lbs chicken tenderloins – on both sides and evenly – with 1/8 tsp salt and 1/8 tsp black pepper.
3. Cook chicken until golden brown on each side and no longer any pink (about 3 mins per side).
4. Transfer chicken to a plate and set aside to keep warm. I keep this plate in the microwave while I work on the sauce.
5. Add 2 1/4 tsp butter, roughly chopped 1/3 cup yellow onion, and 1/2 rounded tsp red pepper to the skillet and sauté for 3-4 mins.
6. Add 3 rounded tsp minced garlic and sauté for an additional 30 secs.
7. Add 1 cup cream, 1 cup broth, diced 2 1/2 Tbsp sun-dried tomatoes, and 2 oz softened cream cheese and simmer over medium heat for 2 – 3 mins, whisking until creamy.
8. Stir in 1/2 cup shaved Parmesan cheese and stir continually until melted.
9. Add 5.25 oz baby spinach and simmer until spinach has wilted.
10. Continue to simmer sauce to reduce to desired consistency then return chicken to skillet in the sauce to warm before serving.
11. When serving, plate the chicken on individual plates (over base of choice, if using) then pour sauce over chicken (and base, if using).

Nutrition Facts
Servings: 4
Amount per serving
Calories	434
% Daily Value*
Total Fat 38.7g	50%
Saturated Fat 18.4g	92%
Cholesterol 99mg	33%
Sodium 430mg	19%
Total Carbohydrate 11.2g	4%
Dietary Fiber 1.8g	6%
Total Sugars 1.6g
Protein 13.5g
Vitamin D 20mcg	100%
Calcium 202mg	16%
Iron 2mg	11%
Potassium 420mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb