Cooking Instructions

• Begin by preparing the chicken into thinly sliced pieces. Set aside until ready to use.
• Prepare your garlic, shallot, tomatoes and spinach. Set aside until ready to use.
• Season chicken on both sides with salt, pepper, garlic powder and onion powder.
• To a large frying pan, add 1 tablespoon of olive oil and set to medium/high heat.
• Fry the chicken breasts on each side for 1-2 minutes, just until they begin to brown.
• Remove from the pan and set aside for a few minutes. Tip: don't worry about fully cooking the chicken during this step.
• Add your second tablespoon of olive oil to the same pan, garlic, shallot, tomatoes and red pepper flakes. Cook on medium/high heat, until the tomatoes begin to brown and release some of their juices. About 5 minutes.
• Add the spinach, pesto, heavy cream and chicken stock and stir to combine. Tip: taste here to see if the sauce needs any additional seasoning.
• Let sauce simmer for 2 minutes before adding the chicken back to finish cooking.
• Return chicken back to the pan and continue to simmer.
• Spoon some of the sauce onto the chicken as it simmers, basting the chicken to allow it to finish cooking evenly.
• Once the chicken is fully cooked (which should only take 2-3 minutes) and your sauce has slightly thickened, remove from heat.
• Add your chicken, along with a generous spoon of sauce onto rice or pasta of choice.