INGREDIENTS
1 1/2 lb
chicken thighs
3 oz
baby spinach
1 cup
parmesan cheese
1 cup
heavy cream
1/2 cup
sun-dried tomatoes
1/2 cup
chicken stock
4 cloves
garlic
3 tbsp
butter
1 tbsp
oil from jar of sun-dried tomatoes
2 tsp
parsley
1/2 tsp
basil
1/2 tsp
salt
1/4 tsp
oregano
1/4 tsp
ground pepper