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Ingredients
  • ¼ cup sundried tomatoes in oil, drained and chopped
  • 2 8-ounce boneless skinless chicken breasts, halved lenghtwise, 1 lb total
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all purpose flour, or gluten-free flour mix
  • 1 ½ 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 ½ ounces reduced-fat cream cheese, (3 tablespoons)
  • ¾ cup chicken broth
  • 3 tablespoons half-and-half
  • ¼ teaspoon dried oregano
  • pinch of red pepper flakes, adjust to your taste
  • 2 tablespoons grated Parmesan cheese
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