2 spoons garlic
Sea Salt and Black Pepper
Start noodles or rice.
Season chicken with salt and pepper. Cook and set the chicken aside on separate plate.
Add to the same pan the minced garlic, chicken stock, and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
Finally stir through the baby spinach until it has just wilted.
Place the chicken pieces back in the sauce to gently reheat for a moment or two.
Serve on Carb base of choice.