Spinach, Tomato & Artichoke Skillet Chicken

Emory Ann Kurysh

This recipe is one that you can play around with. I left the options open for the type of spice on the chicken, type of oil, and really even the chicken itself! You can use any kind, so long as it’s boneless. The most important things are the vegetables and the sauce. If you adhere to what is written, yours should taste pretty similar and utterly, utterly amazing.

Ingredients:

(For the chicken) 4 tbsp oil, any kind 4 boneless chicken breasts Chicken spice, any kind (such as Mrs. Dash)

(For the sauce) 1/4 cup butter 3 garlic cloves, minced 2 tbsp all-purpose flour 1/2 cup chicken broth 1 cup half and half cream 1/2 cup grated cheese, any kind (such as parmesan or mozzarella) 1 tsp chopped basil leaves 1 tsp salt 1/2 tsp ground pepper 1 cup spinach 1 cup tomatoes, chopped 1 cup canned artichoke hearts, chopped

Steps:

1. Heat oil over medium in a large skillet. Season the chicken on both sides and add to the pan. Cook for about 5 minutes on either side or until cooked through/browned. Set aside.

2. Melt butter in a medium saucepan. Throw in the garlic and cook over medium heat. Meanwhile, add the flour, chicken broth, cream, cheese, basil, salt, and pepper. Stir until thickened. Finally, add the spinach, tomatoes, and artichoke and continue to cook for about 5 more minutes until heated through. Put your favourite pasta on a plate and top with the chicken and sauce. Enjoy!