Creamy Mediterranean Chicken Skillet
INGREDIENTS:
Asparagus cut into 1 inch pieces
1 lb boneless skinless chicken breast sliced into cutlets
salt & pepper
2 Tbs butter
1 onion diced
4 garlic cloves minced
1 red bell pepper, sliced
2 1/2 cups chicken stock divided
7 oz cream cheese try to find an herb/garlic flavored one!
2 cups fresh baby spinach leaves or 1 bunch
2 cups freshly cooked pasta
INSTRUCTIONS
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In a large skillet, melt the butter.
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Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.
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In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
- Season with salt and pepper.
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Cook for 2 minutes then add the cream cheese and the remaining stock.
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Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.
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Add the spinach & asparagus and toss into the sauce until wilted.
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Add the chicken and any juices back into the pan and allow to warm through.
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Plate the pasta, add chicken and spoon a good helping of the sauce over the top.
- Devour.
