Ingredients

• 3 cups leftover shredded chicken
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning (blend of oregano, basil, thyme, rosemary)
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)
• 2 cups fresh baby spinach
• Salt and freshly cracked black pepper, to taste

Instructions

1. In a large skillet, heat the extra virgin olive oil and butter over medium heat until the butter is melted.
2. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until highly fragrant, being careful not to burn the garlic.
3. Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom. Let it simmer for 2 minutes until the liquid is slightly reduced.
4. Reduce the heat to medium-low. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the mixture simmer gently for 2 to 3 minutes until the sauce begins to thicken and the cheese is fully melted.
5. Add the fresh baby spinach to the skillet and stir gently until it is completely wilted (about 1 to 2 minutes).
6. Fold in your leftover shredded chicken, tossing it thoroughly to ensure every piece is coated in the creamy sauce. Let it cook for another 3 to 4 minutes until the chicken is heated all the way through.
7. Taste and season with salt and freshly cracked black pepper as needed. Serve immediately and enjoy!