In the same skillet, without wiping it out, add butter and melt. Stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper to taste. Cook until tomatoes are about to burst, while stirring with a wooden spoon, scraping up any burned bits from the bottom of the skillet. Add spinach and cook until spinach is wilted.
4 Stir in the heavy cream and parmesan cheese and bring the mixture to a simmer. Reduce heat to low and continue simmering until sauce is slightly reduced, about 3-5 minutes. Return chicken breasts to the skillet and continue simmering until heated through, about 5-7 minutes.
5 Serve over your choice of rice or egg noodles, or with a crusty toasted baguette to soak up the cream sauce. Garnish with lemon wedges.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 17g85%
- Trans Fat 1g
- Cholesterol 226mg76%
- Sodium 1022mg43%
- Potassium 2113mg61%
- Total Carbohydrate 25g9%
- Dietary Fiber 7g29%
- Sugars 12g
- Protein 56g113%
- Vitamin A 6304 IU
- Vitamin C 48 mg
- Calcium 154 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.