For the Sauce:
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (120 ml) chicken broth
- 1 cup (150 g) sun-dried tomatoes, drained and chopped
- 2 cups (60 g) fresh baby spinach leaves
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
