1. In a large skillet, add olive oil and cook the chicken on medium high heat for 3-5 minutes per side, or until brown on each side and no longer pink in the center. Remove chicken and set aside on a plate
2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve.
If serving over pasta or riced cauliflower double the sauce.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 369 (53%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 263.2mg||81 %|
|Sodium 529.8mg||18 %|
|Potassium 1041.8mg||27 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.9g|
|Protein 73.6g||105 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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