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murphmik
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In a large skillet over medium high heat, add 2 tablespoons olive oil.
Cook the 1½ pounds thinly sliced boneless skinless chicken breasts 3-4 minutes on each side until cooked through to 165 degrees.
Remove the chicken and set aside on a plate.
Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, and ½ cup grated parmesan cheese to the skillet.
Whisk over medium-high heat until it starts to thicken about 4-5 minutes.
Add the 1 cup chopped spinach and ½ cup drained julienned sun dried tomatoes and continue to cook 1-2 minutes until the spinach starts to wilt.
Add the chicken back to the pan until heated through and serve over pasta if desired.