Chicken, tomato, and spinach with mozzarella cream sauce

Serves 1. Multiply as necessary.

chicken breast tenders, 5.0 oz. paprika

olive oil, 1 tbsp. butter, 1 tbsp.

tomato, diced garlic, 1 clove, minced bacon, 1 sliced, cooked, diced red pepper flakes chicken stock, 3 oz. heavy cream, 1 oz. fresh spinach mozzarella, shredded, 0.8 oz. by weight (2 oz. ramekin in the picture) Italian seasoning

salt

freshly ground black pepper

fresh parsley, minced (optional)

Season the chicken breast with salt, freshly ground black pepper, and paprika.

Heat olive oil in a sauté pan and brown the chicken on both sides. Thin breast tenders will likely be fully cooked. Full breasts may not be fully cooked and should be added back to the pan earlier to finish cooking. Remove from the pan and set aside.

Add butter to the pan. Add the diced tomato, garlic, cooked bacon, and red pepper flakes and cook for a few minutes.

Add the chicken stock and heavy cream.

Add the chicken back to the pan and cook for a few minutes, longer if using full breasts.

Add the spinach and let it wilt.

And Italian seasoning, salt, and pepper to taste.

Add the mozzarella and melt.

Plate. Top with a little chopped parsley if desired. I had it, but forgot to add it!

Serve.

Based on this recipe .