1 TBSP Extra Virgin Olive Oil
Salt / Pepper
1 TSP Slap Ya Momma
1TBSP Onion Powder
1 TBSP Natures Seasoning
4 Boneless Chicken Breasts (I also use Chicken Thighs)
1 TSP Dried Oregano
3 TBSP Butter
3 Cloves Minced Garlic
3 Cups Baby Spinach
1/4 Cup Freshly Grated Parmesan
1 1/2 Cup Cherry Tomatoes Halved
1/2 Cup Heavy Cream
Lemon Wedges for serving
1.) Heat skillet over medium heat and add oil. Season chicken with salt, pepper, Slap Ya Momma, Onion Powder, Natures Seasoning, and Oregano. Add to hot skillet and cook until golden brown (8 minutes per side) Remove from skillet and set aside.
2.) Using the same skillet over medium heat, melt butter and stir in garlic (1 minute) Add cherry tomatoes and season with salt & pepper. Cook tomatoes until they are about to burst and then add spinach. Cook spinach and cook until wilted.
3.) Stir in heavy cream & Parmesan and bring to a simmer. Reduce heat to low and cook for 3 minutes. Return chicken to skillet and cook for 5 - 7 minutes.
4.) Serve on pasta with lemon wedges. I prefer to serve mine with angel hair pasta & garlic bread with mine!
