1.5 lbs skinless boneless chicken breasts
2 tablespoons butter
1/3 cup finely diced onion
3 cloves garlic
1/2 teaspoon crushed red pepper
1 cup heavy cream
1 cup chicken broth
2 tablespoons chopped sun-dried tomatoes
2 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
3 cups spinach leaves (about 3 ounces)
(optional) chopped fresh basil
In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate. Add the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes. Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy. Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.