Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

A quick and easy, one pan spinach and artichoke chicken with sundried tomatoes! All of the flavours of spinach and artichoke dip in a light and tasty chicken dinner!

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

1.    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.

2.    Add the garlic and red pepper flakes to the pan and saute until fragrant, about a minute.

3.    Add the broth and deglaze the pan.

4.    Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.

5.    Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before adding the chicken and enjoying!

Source http://www.slimmingeats.com

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