I didn't have heavy cream so I added extra milk and some butter. I also didn't put cornstarch in it.
Spinach Chicken Alfredo Skillet
http://12tomatoes.com/spinach-chicken-alfredo/
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
- 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 basil
- 1/2 teaspoon dried oregano
- Olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- 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!











