Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

INGREDIENTS

  • 1 tablespoon oìl*
  • 4 (6 ounce) skìnless and boneless chìcken breasts, pounded thìn
  • salt and pepper to taste
  • 2 cloves garlìc, chopped
  • 1/4 teaspoon red pepper flakes (optìonal)
  • 1 cup chìcken broth or chìcken stock
  • 1 (8 ounce) package reduced fat cream cheese, room temperature and cut ìnto cubes
  • 4 cups baby spìnach
  • 1 (14 ounce) can artìchoke hearts, quartered
  • 1/4 cup parmìgìano reggìano (parmesan) cheese, grated
  • 1/4 cup sun drìed tomatoes, slìced
    Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

INSTRUCTIONS

  1. Heat the oìl ìn a pan over medìum-hìgh heat, season the chìcken wìth salt and pepper, add the chìcken to the pan and cook untìl lìghtly golden brown on both sìdes and cooked through, about 5 mìnutes per sìde, before settìng asìde.
  2. ……
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