3tablespoonsbutter, alternative such as smart balance
3garlic cloves, minced
1 1⁄2cupscherry tomatoes, halved
1cup of unsweetened coconut milk with full fat (I HIGHLY recommend Thai Kitchen brand because the Guar Gum in it thickens the sauce)
1⁄2cup sun-dried tomatoes with herbs (Be careful not to buy the kind with parmesan in it!)
salt and pepper, for taste
Serving Size: 1 (161) g
Servings Per Recipe:4
Calories from Fat 566 g83 %
Total Fat 62.9 g96 %
Saturated Fat 31.6 g158 %
Cholesterol 135.4 mg 45 %
Sodium 1109.7 mg 46 %
Total Carbohydrate7.8 g 2 %
Dietary Fiber 3.4 g13 %
Sugars 2.2 g8 %
Protein 22.9 g 45 %
Prepare the chicken breasts by slicing them into 1/2 inch thick pieces; cut the 1/2 inch pieces into smaller sections if you like.
Heat a deep pan to medium heat and warm the 2 tablespoons of the sun-dried tomato oil in the pan. Add chicken, salt, pepper, and oregano. Mix to season chicken evenly. Cook for 8-10 minutes or until there is no more pink, turning over when needed. Remove from the pan and set aide. Dispose of excess liquids.
In that same pan melt the butter substitute over medium heat. Stir in the garlic and when it becomes aromatic (about a minute) add the halved cherry tomatoes and season with salt and pepper. Cook until the tomatoes start to look wrinkled and then add the spinach.
Cook the garlic, tomato, and spinach mixture until the spinach begins to wilt. Add the coconut milk, Italian seasoning, nutritional yeast, and sun-dried tomatoes to the pan. Stir to combine and reduce heat to low-medium. Simmer for 3-5 minutes or until sauce has thickened.
Add the cooked chicken to the sauce mixture and warm until heated through. Add salt and pepper to taste, if necessary. Serve over pasta or rice, or eat it by itself if you like!