Start by slicing the chicken into thin pieces and set it aside until needed.

Prepare the garlic, shallot, tomatoes, and spinach, then set them aside as well.

Season the chicken on both sides with salt, pepper, garlic powder, and onion powder.

In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat.

Cook the chicken breasts for 1-2 minutes on each side, just until they start to brown.

Remove the chicken from the pan and set it aside for a few minutes.

Tip:

Don’t worry about fully cooking the chicken at this stage.

Add the second tablespoon of olive oil to the same pan, followed by the garlic, shallot, tomatoes, and red pepper flakes.

Cook on medium-high heat for about 5 minutes, until the tomatoes start to brown and release some of their juices.

Stir in the spinach, pesto, heavy cream, and chicken stock, mixing well.

Tip:

Taste the sauce and adjust the seasoning if needed.

Let the sauce simmer for 2 minutes before returning the chicken to the pan to finish cooking.

Place the chicken back in the pan and continue to simmer.

Baste the chicken with the sauce as it simmers to ensure even cooking.

Once the chicken is fully cooked (2-3 minutes), and the sauce has thickened slightly, remove the pan from heat.

Serve the chicken with a generous spoonful of sauce over rice or pasta of your choice.