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Add olive oil to a 12" skillet and preheat over medium-high heat. Add chicken and saute for 6 to 7 minutes until chicken is cooked through. Remove chicken, set aside, and cover with foil to keep warm.
Using the same pan, add another tablespoon of olive oil, diced green onion, and garlic. Saute for 2 minutes.
In the same pan, add chicken broth, heavy cream, wine, sun-dried tomatoes, tomato paste, and basil into the pan. Heat to simmer and continue cooking until liquid is reduced by half, stirring frequently. Approximately 6- 8 minutes.
Return chicken to pan. Heat until warm.
Add feta cheese, parsley, pepper, and salt. Toss well and serve over pasta, zoodles, or riced cauliflower. Adjust seasonings if necessary.