Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, sliced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen spinach, thawed and drained
- 2 cups kale, chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook until golden (5–6 minutes). Remove and set aside.
- Add garlic and sun-dried tomatoes to the same pot; cook 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in spinach, kale, Italian seasoning, salt, and pepper.
- Reduce heat to low; stir in heavy cream, cooked chicken, and Parmesan. Simmer 5 minutes until thickened slightly.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use全-fat coconut milk for dairy-free.
- Make it gluten-free by ensuring all broth and seasonings are certified GF.
- Add 1/2 cup canned white beans for extra fiber and protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
