1. Heat a large skillet over medium high heat.
2. Season chicken with salt and pepper and add half the Tuscan Herb Flavored Olive Oil from From Olives And Grapes and brown chicken in two batches. Transfer to a plate and set aside. Chicken might still be raw in the middle, but will cook in the sauce later.
3. In the pan sauté the garlic and onion until tender for about 4 to 5 minutes then pour in the Pomegranate Quince White Balsamic Vinegar from From Olives And Grapes, bring to a boil, reducing to half, while scraping any bits off the bottom of the pan. Reduce heat to medium low. Return the chicken to the pan, add sun-dried, tomatoes, and cream, then bring to a gentle simmer, stirring occasionally. Season with salt and pepper. Cook for another 15 minutes and add the spinach leaves and allowed to wilt in the sauce.
4. Serve with pasta

Recipe and photo by Tina Nguyen