Creamy Sun Dried Tomato Chicken

Microwave 2.5-3 minutes at 50% power

– Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 2-3 minutes per side. Bake at 375F for 9 minutes, or until cooked through.
– Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute.
– Increase heat to high and add broth. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes.
– Reduce heat to medium and stir in yogurt, salt, and pepper. Simmer, stirring occasionally, for 2 minutes.
– Thinly slice the chicken, add to the pan, and toss to coat.