Creamy Tuscan Chicken: Sautéing With Sudha 
One of the best parts about this recipe is that you can eat it with practically anything - pasta, rice, tortillas, quinoa, cous cous... I mean... anything. Here's how to make this savory, saucyyyy dish!
Creamy Tuscan Chicken
Prep/Cook Time: 30-35 Minutes
What You'll Need:
•1 package chicken breast / chicken thighs (I prefer chicken thighs but couldn't find any at the store)
•salt & pepper - measure by taste
•garlic powder - optional (I like to use McCormick's Grill Mates Roasted Garlic & Herb seasoning - linked, available at most grocery stores)
•2 tsp dried rosemary (substitute - italian seasoning)
•1 tbsp minced garlic
•1/2 cup chicken broth / stock
•1/3 cup sun-dried tomato - chopped
•1 cup heavy cream / half-and-half
•1/2 cup grated parmesan cheese
•spinach - optional (not pictured... i forgot)
➊ Heat up a cast iron skillet on high heat with oil. Once the skillet is hot, place the chicken and cook for 2-4 minutes per side (cut a piece to make sure there's no pink left). Season each side with a pinch of salt and pepper. Once cooked, remove chicken and place on a plate.
➋ Reduce heat to medium-low. Scrape off chicken residue and add in garlic and rosemary. Sauté for a few minutes. You should be able to smell the garlic and seasonings. Pour in the chicken broth, then the sun-dried tomatoes and cream. Cook for a few minutes and stir together. Add in Parmesan cheese and stir around until melted. Add in spinach last.
➌ Add the chicken in skillet and drizzle sauce over chicken.
• If the sauce is too thick, add in some extra chicken broth
• Don't add in salt until the end - the Parmesan cheese is already salty. Use sodium free broth / stock
Enjoy your incoming food coma!