Ingredients:

  • 1 tbsp sun-dried tomato oil
  • 2 tbsp unsalted butter
  • 6 cloves fresh garlic, minced
  • 0.5 cup oil-packed sun-dried tomatoes, julienned
  • 0.5 small yellow onion, finely diced
  • 1.5 cups heavy whipping cream (36% fat)
  • 0.5 cup chicken bone broth
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp dried oregano
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp red pepper flakes

Instructions:

  1. Place a large heavy-bottomed skillet over medium-low heat. Add the sun-dried tomato oil and unsalted butter.
  2. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
  3. Add the finely diced yellow onion. Cook for 3-4 minutes until translucent and soft.
  4. Toss in the 0.5 cup julienned sun dried tomatoes. Cook for 2 minutes until they begin to soften and release their color.
  5. Pour in 0.5 cup chicken bone broth. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom.
  6. Slow pour 1.5 cups heavy whipping cream into the skillet. Stir constantly to combine the broth and fats.
  7. Add 0.5 tsp sea salt, 0.5 tsp pepper, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Bring to a gentle simmer for 5 minutes until the liquid thickens slightly.
  8. Reduce heat to low and add 0.5 cup freshly grated Parmesan. Whisk until the sauce is completely smooth and glossy.
  9. Fold in 2 cups fresh baby spinach. Stir for 1-2 minutes until the leaves are vibrant green and shrunken.
  10. Remove from heat and stir in 0.25 cup fresh parsley. Serve immediately while the sauce is velvety and hot.