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
Step 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.
Step 2: Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Step 3: Add the broth and deglaze the pan.
Step 4: Reduce the heat to medium, add the cream cheese and cook, stirring, until the cream cheese has melted, about 2-4 minutes.
Step 5: Add the spinach, artichokes, parmesan and sundried tomatoes and cook unit the spinach has melted before enjoying!
Step 6: 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 flavour!
Step 7: Option: Add shredded mozzarella for an even cheesier sauce!