Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

Cut 20 gr Dried tomatoes into thin strips and finely mince ³/₄ clove Garlic.

Slice 150 gr Chicken Fillet into thin bite-sized strips and season evenly with ¹/₄ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, and 1 tsp Oregano dried.

Heat ³/₄ tbsp Olive oil extra virgin in a wide skillet over medium-high heat.

Add the seasoned poultry strips to the hot skillet and sauté for 5 to 6 minutes until cooked through and golden brown.

Add 1 tsp Butter to the skillet along with the prepared minced aromatics and sliced dried fruit, stirring constantly for 1 minute until fragrant.

Pour in 50 ml Dairy Cooking Cream and add 15 gr Parmesan, stirring gently until thoroughly combined.

Lower the heat and let the sauce simmer gently for 3 to 4 minutes until it slightly thickens.

Fold in 25 gr Baby Spinach and cook for 1 to 2 minutes just until the leaves soften and wilt into the sauce.

Stir everything together thoroughly so all ingredients are cloaked in the velvety sauce, then take off the heat and serve immediately.