Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

• Gluten free

• Meat

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

• Produce

  • 1 (14 ounce can Artichoke hearts
  • 4 cups Baby spinach
  • 2 cloves Garlic
  • 1/4 cup Sun dried tomatoes

• Canned Goods

  • 1 cup Chicken broth or chicken stock

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 (8 ounce package Cream cheese, reduced fat
  • 1/4 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil*
• 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
• salt and pepper to taste
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup chicken broth or chicken stock
• 1 (8 ounce) package reduced fat cream cheese, room temperature and cut into cubes
• 4 cups baby spinach
• 1 (14 ounce) can artichoke hearts, quartered
• 1/4 cup parmigiano reggiano (parmesan) cheese, grated
• 1/4 cup sun dried tomatoes, sliced

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 garlic and red pepper flakes to the pan and saute until fragrant, about a minute.
• Add the broth and deglaze the pan.
• Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.
• Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before adding the chicken and enjoying!

Nutrition