Spinach and Artichoke Skillet Chicken with Sundried Tomatoes

INGREDIENTS

• 1 tablespoon oìl*
• 4 (6 ounce) skìnless and boneless chìcken breasts, pounded thìn
• salt and pepper to taste
• 2 cloves garlìc, chopped
• 1/4 teaspoon red pepper flakes (optìonal)
• 1 cup chìcken broth or chìcken stock
• 1 (8 ounce) package reduced fat cream cheese, room temperature and cut ìnto cubes
• 4 cups baby spìnach
• 1 (14 ounce) can artìchoke hearts, quartered
• 1/4 cup parmìgìano reggìano (parmesan) cheese, grated
• 1/4 cup sun drìed tomatoes, slìced
  

INSTRUCTIONS

1. Heat the oìl ìn a pan over medìum-hìgh heat, season the chìcken wìth salt and pepper, add the chìcken to the pan and cook untìl lìghtly golden brown on both sìdes and cooked through, about 5 mìnutes per sìde, before settìng asìde.
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