Post by Loupy on Apr 6, 2016 16:55:55 GMT -7
Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
From: Kevin Lynch @ www.closetcooking.com/
A quick and easy, one pan spinach and artichoke chicken with sundried tomatoes! All of the flavors of spinach and artichoke dip in a light and tasty chicken dinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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 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 enjoying!
Note: When I am using oil packed sundried tomatoes like in this recipe I like to use the oil from the far whenever possible to add even more flavor!
Option: Add shredded mozzarella for an even cheesier sauce!
Nutrition Facts
Calories 447
Fat 17.6g
Saturated 7.4g
Cholesterol 163mg
Sodium 826mg
Carbs 18g
Fiber 6g
Sugars 5g
Protein 64.6g
From: Kevin Lynch @ www.closetcooking.com/
A quick and easy, one pan spinach and artichoke chicken with sundried tomatoes! All of the flavors of spinach and artichoke dip in a light and tasty chicken dinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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 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 enjoying!
Note: When I am using oil packed sundried tomatoes like in this recipe I like to use the oil from the far whenever possible to add even more flavor!
Option: Add shredded mozzarella for an even cheesier sauce!
Nutrition Facts
Calories 447
Fat 17.6g
Saturated 7.4g
Cholesterol 163mg
Sodium 826mg
Carbs 18g
Fiber 6g
Sugars 5g
Protein 64.6g
