Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken

• Gluten free

• Meat

  • 4 (~6 ounce skinless and boneless chicken breasts, skinless and boneless

• Produce

  • 4 cups Baby spinach
  • 2 cloves Garlic
  • 1 Onion

• Canned Goods

  • 1 cup Chicken broth or chicken stock

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 (12 ounce jar Red peppers, roasted
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 4 oz Goat cheese

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil*
• 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
• salt and pepper to taste
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup chicken broth or chicken stock
• 1 (12 ounce) jar roasted red peppers, drained
• 4 ounces goat cheese
• 4 cups baby spinach
• salt and pepper to taste

Directions

• Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
• Add the onion and saute until tender, about 3-5 minutes.
• Add the garlic and red pepper flakes and saute until fragrant, about a minute.
• Add the pureed mixture of the broth, roasted red peppers and goat cheese and simmer until warmed and the cheese has completely melted, about 3-5 minutes.
• Add the spinach and cook until wilted before adding the chicken and seasoning with salt and pepper to taste.

Nutrition