1 tablespoon oil
4 (6 ounce) skinless and boneless chicken breasts, pounded thin
salt and pepper to taste
1 onion, diced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes (optional)
1 cup chicken broth or chicken stock
1 (12 ounce) jar roasted red peppers, drained
4 ounces goat cheese
4 cups baby spinach
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 onion and saute until tender, about 3-5 minutes.
Step 3: Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Step 4: Add the pureed mixture of the broth, roasted red peppers and goat cheese and simmer until warmed and the cheese has completely melted, about 3-5 minutes.
Step 5: Add the spinach and cook until wilted before adding the chicken and seasoning with salt and pepper to taste.
Step 6: Note: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).