Cut the cauliflower into bite sized pieces. Place the cauliflower in a sauce pan with the chicken broth and bring to a simmer. Cover and cook 5-6 minutes or just until tender crisp (cauliflower will cook a bit more in the sauce, do not overcook). Remove the cauliflower from the skillet using a slotted spoon and set aside, reserve the chicken broth.
Toss the chicken with Italian seasoning and salt & pepper to taste.
Heat the oil in a large skillet. Add the chicken and cook until lightly browned (it doesn't have to be cooked through). Remove from the pan and set aside.
Stir in garlic and cook until fragrant. Add broth from the cauliflower (about 1/2 cup), cream, and sundried tomatoes. Simmer 4-5 minutes or until thickened.
Reduce heat to medium-low and add chicken, cauliflower, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through. Season with additional salt and pepper to taste.
Garnish with fresh basil and parmesan if desired.
Notes
Avoid overcooking the chicken in Step 3, instead, allow it to finish cooking in later steps.
If desired, use a Tablespoon of oil from the sundried tomatoes in place of olive oil.
If the sauce isn't thick enough, let it simmer an extra minute or two.
Keep creamy Tuscan chicken skillet in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet.
Freeze in an airtight freezer container for up to 4 weeks.