Serves: 3-4 | Prep Time: 15 mins | Cook Time: 30 mins
| Quantity | Ingredient |
|---|---|
| 2/3 cup | Chicken broth |
| 1/3 cup | White cooking wine |
| 1 lb | Chicken thighs, boneless and skinless |
| 3 tbsp | Butter |
| 4 cloves | Garlic cloves, minced |
| 4 ounce | Mushrooms sliced |
| 1 tsp | Thyme, dried |
| 1/2 tsp | Sage, rubbed |
| 1/2 tsp | Rosemary, dried |
| 1 14 oz can | Artichoke hearts, quartered, drained |
| 1 tbsp | Flour |
| 1 1/2 cup | Chicken broth |
| 1 1/2 cup | Half and half |
| 1 tsp | Salt |
| 1/2 tsp | Pepper |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 8 ounces | Penne pasta |
| 1/2 Cup | Parmesan cheese, grated |
| 2 cups | Baby spinach |
- In a skillet over medium heat, add 2/3 cup chicken broth and wine, reduce by half. Combine with remaining broth off heat.
- Cut chicken into 1 inch pieces.
- In a large pot over medium high heat add half the butter and cook the chicken until golden brown and no longer pink.
- Add the remaining butter and cook the garlic for ~30 seconds or until aromatic.
- Add the mushrooms, thyme, sage, and rosemary and cook until tender.
- Add the artichokes and flour and cook for another minute.
- Slowly add the broth/wine reduction, half and half, salt, pepper, garlic powder, onion power and whisk until incorporated.
- Add the penne and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Remove from the heat, add Parmesan cheese and spinach and stir until the spinach starts to wilt.
- Wait 2-3 minutes to allow some thickening and serve with extra Parmesan cheese to garnish as desired.
Source
One Pot Creamy Spinach Mushroom Artichoke Chicken
One Pan Creamy Spinach Mushroom Artichoke Chicken requires only one pot and 30 minutes to bring you an incredible creamy and delicious meal!
