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

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!