Creamy Tuscan Chicken

Thanks to my coworker, Cassi,  for sharing this recipe.  I was able to make this recipe without much adapting, which is always a win when you are a gluten challenged person.  What a tasty and easy recipe for the middle of the week!  Since I am me, of course I adapted the recipe a little bit more towards my liking, so below is my version.  The original recipe came from www.getinmybelly.com

Creamy Tuscan Chicken
Serves 2-3

4 chicken breasts, boneless, skinless, and trimmed
1 Tbsp olive oil
3 cloves garlic, minced
1/2 medium onion, diced small
1/2 pint cherry tomatoes, diced
2 cups of fresh spinach, washed and dried
2 cups heavy cream
1 cup marinara sauce (I made my own, but you can use a small can of tomato sauce)
1 Tbsp dried basil
2 tsp italian seasoning
salt/pepper to taste
splash of white wine
1/4 cup grated parmesan

Season the chicken with salt and pepper.  Heat the olive oil in a large skillet over medium low heat and cook the chicken so it browns nicely on all sides.  Remove the chicken from the pan once the chicken is mostly cooked through and set aside.

Add the onion and cook until translucent and it softens.  Add minced garlic and cook a minute or two longer.  Add a splash of white wine to deglaze the pan.  Once the wine has cooked down and almost disappeared, add the tomato sauce and spinach to the pan.  Continue to cook until the tomato sauce heats up and the spinach wilts.  Stir in the basil and italian seasoning.  Add the heavy cream and bring the mix to a boil. Adjust the seasoning with salt and pepper.
 Once the sauce has thickened, add back the chicken and cook another couple of minutes.  Remove from heat and add parmesan cheese, stirring until it melts and combines.  Serve!

I decided to serve this on top of my gluten free pasta, but I think it would be really nice on steamed broccoli as well.  Enjoy!