A quick skillet chicken dinner with pesto, spinach, and roasted tomatoes in a creamy sauce.

2 tablespoons olive oil, divided

5 to 6 thinly sliced chicken breasts

3 garlic cloves, minced

1 shallot, finely chopped

2 cups cherry tomatoes, halved

3 cups fresh spinach, chopped

1/4 cup pesto

1/2 cup heavy cream

1/3 cup low-sodium chicken broth

Salt, black pepper, garlic powder, onion powder to taste

1/2 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

1. Season chicken on both sides.

2. Sear chicken in olive oil until lightly browned and remove.

3. Sauté garlic, shallot, tomatoes, and red pepper flakes.

4. Stir in spinach, pesto, cream, and broth.

5. Return chicken and simmer until cooked through.

6. Serve over rice or pasta.

Use thin chicken pieces for even cooking. Add extra broth if sauce thickens too much.