Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

The recipe is really simple and it’s kept pretty light by using a combination of low fat

cream cheese and chicken broth as the base of the sauce and it is further flavoured with parmesan cheese and garlic along with a touch of spicy heat from red pepper flakes. I sometimes like to add sundried tomatoes to my spinach and artichoke dip so they were a must and of course there is plenty of both spinach and artichokes to finish things off! You can serve this spinach and artichoke skillet chicken with sundried tomatoes by itself or over pasta, rice, quinoa, etc and combined with a simple veggie side you have a complete, and supper tasty, meal in under 30 minutes!

Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

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!

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