sauce

½ cup (120 ml) chicken broth

¾ cup (180 ml) heavy cream (or half-and-half for lighter)

½ cup (45 g) finely grated Parmesan

½ cup (80 g) oil-packed sun-dried tomatoes, sliced

2 cups (60 g) baby spinach

1 tsp Italian seasoning (or ½ tsp each dried basil + oregano)

Pinch red-pepper flakes (optional)

1 Tbsp fresh lemon juice

Fresh basil, for garnish

Gear: 12-inch skillet, tongs, spoon, small bowl, instant-read thermometer (helpful)

Step-by-step (tap each box as you go)