½ lb skinless boneless chicken breast, cut into 3 strips
2 tbsp olive oil
1 cup sliced mushrooms
1 tbsp butter
1 garlic clove, minced (1 tsp)
1 tbsp flour
½ cup chicken bouillon
½ cup heavy cream
½ cup Parmesan, shredded
1 tsp garlic powder
½ tsp salt
½ tsp pepper
1 cup frozen spinach, thawed and squeezed dry
1 cup grape tomatoes
Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.
Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.
Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.
Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.