2 dry pints Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
4 boneless, skinless chicken breasts
3 cups baby spinach
8 oz cream cheese
4 cloves garlic, minced
1½ cups almond milk
¼ cup crumbled bacon
3 tbsp fresh chives, chopped
3 tbsp olive oil
1½ tbsp Dijon mustard
1 tbsp lemon juice
2 tsp ranch seasoning blend
Salt and pepper, to taste
Prep Time: 10 min
Cook Time: 20 min
Servings: 4
1 Combine the cream cheese, milk, lemon juice, mustard, and ranch seasoning in a bowl and set aside.
2 Season the chicken all over with salt and pepper. Warm the oil in a skillet over medium heat. Add the chicken and cook for 5 minutes on each side, or until the outside is deep golden brown. Remove the chicken from the skillet to a plate and cover to keep warm.
3 Add the garlic to the skillet and cook, stirring until fragrant. Add the cream cheese mixture, stir to combine well, and bring to a boil. Stir in the spinach and half of the tomatoes. Cook for another minute, until the spinach wilts.
4 Add the chicken back to the skillet and sprinkle with the remaining tomatoes and crumbled bacon. Cook for 10 minutes. Garnish with chives and serve immediately!
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