Spinach Chicken Alfredo

30 MINUTES TO PREPARE, SERVES 4-6

INGREDIENTS
4-6 boneless, skinless chicken breasts
2 cups frozen spinach, thawed and drained
1 (14.5 oz.) can seasoned diced tomatoes (with
basil and oregano)
3 cloves garlic, minced
1/2 yellow onion, chopped
3/4 cup milk
2/3 cup parmesan cheese, grated

PREPARATION
1. Heat olive oil in a large skillet over medium-high
heat and brown chicken on all sides. Continue
cooking until chicken is cooked through and
juices run clear.
2. Remove chicken from pan, cover with aluminum
foil, and set aside.
3. Heat 2 tablespoons olive oil in the same skillet
over medium-high heat and saut onions for 6-8
minutes, or until softened and translucent. Add

1/2 cup heavy cream

garlic and cook for another 1 minute, or until

1/2 cup low-sodium chicken stock

fragrant.

2 tablespoons cornstarch
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Olive oil, as needed
Kosher salt and freshly ground pepper, to taste

4. Stir in tomatoes (with juices), chicken stock and

spinach, and season with basil, oregano, salt and
pepper.
5. In a small bowl, whisk cornstarch and milk to
create a slurry, stirring until smooth. Pour slurry
and heavy cream into sauce mixture, and bring to
a gentle boil.
6. Stir in cheese until smooth and return chicken to
pan. Cook for 5-10 minutes, or until chicken is
warmed through.
7. Serve hot and enjoy!

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