Spinach Chicken Alfredo

By rossboys

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

Preparation

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.

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

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

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.

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

Serve hot and enjoy!