Spinach Artichoke Chicken
If you or someone else at the table has an especially healthy appetite, this savory chicken and creamy pasta recipe is a good one to have in your back pocket. Any pasta will do, but we really like flat ribbon-like noodles like tagliatelle, fettuccine, or linguine with cream sauce.
- 2 boneless skinless chicken breasts, sliced into cutlets
- Kosher salt
- freshly ground black pepper
- ½ cup all-purpose flour, for dredging
- 4 Tablespoons Challenge Salted Butter, divided
- 1 Tablespoon olive oil, divided
- 2 garlic cloves, minced
- ¾ cup dry white wine
- ½ cup chicken stock
- ½ cup heavy cream
- 4 ounce cream cheese, cubed
- ¼ cup grated Parmesan cheese
- 1 jar quartered artichoke hearts (12 ounces), drained
- 5 ounces baby spinach
- pasta, for serving
- garlic bread, for serving
1Season chicken all over with salt and pepper. Put flour on a large plate or shallow dish and, working one piece at a time, lightly press chicken into the flour to coat. Shake off excess and transfer to a plate.
2Melt 2 Tablespoons butter and 1 Tablespoon oil in a large skillet over medium-high heat. When butter and oil start to sizzle, add chicken and cook for 3 minutes. Flip and cook for another 3 minutes. Return to plate.
3Wipe out skillet and melt remaining 2 Tablespoons butter. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes.
4Whisk in chicken stock, cream and cream cheese and simmer until melted and smooth. Mix in parmesan; season with salt and pepper. Stir artichokes and spinach and cook until wilted, about 2 minutes. Return chicken to the pan and simmer for 5 minutes, or until chicken is cooked through. Serve hot, with buttery pasta and garlic bread.