Simmered Chicken and Veggies

1 can chicken broth
1 small can tomato paste
1/2 bag spinach
4 cloves garlic, chopped
1 zuchinni, halved and sliced
1/2 red bell pepper, cut into chunks
1/2 tomato, cut into chunks
2-4 chicken breasts (depending on how many people you are feeding!), butterflied
cavender's greek seasoning
italian seasoning
2 tbsp olive oil
1/2 cup cooking sherry
1/4 c flour
Provolone cheese

Heat oil in large skillet. Add garlic. Sprinkle cavender's over chicken breasts. Once garlic is golden, add chicken to the pan. Cook chicken till outside turns white. Add italian seasoning. Add zuchini and red bell pepper. When zuchini is about half cooked, add broth and sherry. Lightly sprinkle in flour while stirring. Add tomato and spinach, cover and simmer on low to thicken the sauce. Continue cooking for about 15 minutes.

Spoon chicken and vegetables onto a plate. Put a slice of provolone on each breast, and add a spoonful of sauce over the cheese to melt. Enjoy!