• 1 lb boneless skinless chicken breasts, thinly sliced
  • 2 T olive oil
  • 1 1/4 cup heavy cream
  • 1/2 cup chicken broth
  • 1 1/4 tsp Lala Greek Seasoning
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes, chopped
  • 1 lb cherry tomatoes, halved


In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes or until no longer pink in center. Remove and set aside. Add the rest of the ingredients to the pan and simmer, stirring frequently, 10-15 minutes or until the heavy cream has thickened. Add the chicken back to the sauce pan and serve over pasta or rice.