Ingredients
1lbchicken breasts,boneless skinless cut into 1-inch pieces
1tbspbutter
1tspolive oil
2clovesgarlic,minced
4ozsmall mushrooms,sliced
14ozartichoke hearts,(1 can) quartered and drained
1tbspflour
2cupschicken broth
1½cuphalf and half
1tspsalt
¼tsppepper
½tspgarlic powder
8ozpenne pasta
½cupparmesan cheese,freshly grated
2cupsfresh baby spinach
Preparation
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.
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the penne and bring to a simmer. Cover and cook for 10 to 15 minutes or until the pasta is tender.
Remove from the heat and parmesan cheese and spinach and stir until the spinach starts to wilt.
Serve immediately and enjoy.
