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

1/2 cup heavy cream

1/2 cup low-sodium chicken stock

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

Directions

Step 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.

Step 2: Remove chicken from pan, cover with aluminum foil, and set aside.

Step 3: Heat 2 tablespoons olive oil in the same skillet over medium-high heat and sauté onions for 6-8 minutes, or until softened and translucent. Add garlic and cook for another 1 minute, or until fragrant.

Step 4: Stir in tomatoes (with juices), chicken stock and spinach, and season with basil, oregano, salt and pepper.

Step 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.

Step 6: Stir in cheese until smooth and return chicken to pan. Cook for 5-10 minutes, or until chicken is warmed through.