1 1/2 C Grape Tomatoes, sliced in half
1/2 T Olive Oil
2 Boneless, skinless Chicken Breasts, sliced thin
3 T Italian Dressing (use GF if needed)
2 T Butter
5 Cloves Garlic, minced
1 Large Shallot, finely diced
3 T Cornstarch
4 oz. Cream Cheese, softened
1/4 C Plain Greek Yogurt
1/2 C Heavy Cream (can use half and half)
1 3/4- 2 C Milk (amount depends on how thick or thin you want your sauce)
1/3 C Grated Parmesan Cheese
1 C Fresh Mozzarella Cheese, diced
1 1/2 C Fresh Spinach, diced
1 tsp. Italian Seasoning
Salt and Red Pepper Flake to taste
-In small bowl combine tomatoes and olive oil, dust in salt and pepper. Place on parchment lined baking sheet, bake 425 degree for 15-20 minutes or until roasted. Set aside.
-Dust chicken in salt and pepper. In large skillet over medium heat, heat Italian dressing, add in chicken and cook until done. Remove chicken from pan.
-Add in butter, once melted add in shallot and garlic. Cook until shallot starts to soften and garlic become fragrant. Whisk in cornstarch, this will form a paste like substance. Whisk in cream cheese and yogurt, add in heavy cream and stir often until cream cheese and yogurt blend with cream.
-Add in milk and whisk to blend, stir in parmesan and mozzarella cheese, stir until cheese melts fully (please note that mozzarella may still be stringy, but this will not affect end result), add in spinach, tomatoes and chicken. Bring to low boil, cover reduce temperature to medium low and simmer for 12-15 minutes. Stir at least once to prevent sauce from scorching.
Serve over your favorite pasta, also great with additional parmesan and red pepper flake on top. Enjoy!