Ingredients
1/4 cup sundried tomatoes in oil, drained and chopped
2 8-ounce boneless skinless chicken breasts, halved lenghtwise, 1 lb total
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all purpose flour, or gluten-free flour mix
1 1/2 tablespoons olive oil, divided (I used oil from the sundried tomatoes)
1 small shallot, minced
2 cloves garlic, minced
1 teaspoon tomato paste
4 cups baby spinach, packed
1 1/2 ounces reduced-fat cream cheese, (3 tablespoons)
3/4 cup chicken broth
3 tablespoons half-and-half
1/4 teaspoon dried oregano
pinch of red pepper flakes, adjust to your taste
2 tablespoons grated Parmesan cheese
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