Creamy Spinach Mushroom Artichoke Chicken
Why I Love This Recipe
Makiah Stukel
Ingredients You'll Need
1 lb chicken breast
1 T butter
1 tsp olive oil
2 cloves garlic (minced)
4 oz. sliced mushrooms
1 can quartered artichoke hearts (sliced)
1 T flour
2 c chicken broth
1 1/2 c half and half
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
8 oz. penne pasta
1/2 c grated parmesan cheese
2 c baby spinach
Directions
1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic and mushrooms until tender. Add in the artichokes and flour and cook for 1 minute.
2. Slowly add chicken broth, half and half, salt, pepper, and garlic powder. Whisk until blended. Add the penne pasta and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
3. Remove from the heat and and cheese and spinach. Stir until the spinach starts to wilt. Serve immediately.
