Start by slicing the chicken into thin pieces and set them aside until ready to use.

Next, prepare the garlic, shallot, tomatoes, and spinach, and set them aside as well.

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

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.

Add the chicken breasts to the pan and fry each side for 1-2 minutes, 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, then add the garlic, shallot, tomatoes, and red pepper flakes.

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

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

Tip: Taste the sauce here and adjust the seasoning if needed.

Let the sauce simmer for 2 minutes before adding the chicken back in to finish cooking.

Return the chicken to the pan and continue simmering.

Spoon some of the sauce over the chicken as it simmers, basting the chicken to ensure even cooking.

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

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