4 large boneless, skinless chicken breasts-cut into strips
4 tablespoons Olive oil
2 cloves garlic, minced
2 teaspoons Italian seasoning, divided
1 cup fresh spinach, chopped, or 10 oz. pkg. thawed and drained well
1 cup sun-dried tomatoes in oil, cut in strips
1 cup grated Parmesan cheese or Parmesan/Romano cheese
1 cup chicken stock or broth
2 cups heavy cream
Salt & pepper, to taste
Egg noodles, cooked according to package directions
Season chicken with ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon Italian seasoning.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook until no pink remains and it begins to brown. Remove chicken from skillet and set aside.
In the same skillet, over medium-high heat, add remaining ingredients and bring to a boil, stirring frequently, about 15-20 minutes. Reduce heat to a simmer and cook for about 5-10 minutes until sauce begins to thicken. Add chicken back to the skillet and heat through.
Serve over cooked egg noodles.