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Spinach and Artichoke Skillet Chicken with Sundried Tomatoes
Ingredients
  • 1 tablespoon oil*
  • 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
  • salt and pepper to taste
  • 2 cloves garlic, chopped
  • 1 cup chicken broth or chicken stock
  • 1 (8 ounce) package reduced fat cream cheese, room temperature and cut into cubes
  • 4 cups baby spinach
  • 1 (14 ounce) can artichoke hearts, quartered
  • ¼ cup parmigiano reggiano (parmesan) cheese, grated
  • ¼ cup sun dried tomatoes, sliced
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