Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken
(Courtesy:  Arty Garland) 

½ lb skinless boneless chicken breast, cut into 3 strips

2 tbsp olive oil

1 cup sliced mushrooms

1 tbsp butter

1 garlic clove, minced (1 tsp)

1 tbsp flour

½ cup chicken bouillon

½ cup heavy cream

½ cup Parmesan, shredded

1 tsp garlic powder

½ tsp salt

½ tsp pepper

1 cup frozen spinach, thawed and squeezed dry

1 cup grape tomatoes

Heat olive oil over medium high heat. Add chicken and brown on all sides. Remove from the pan.

Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.

Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.

Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.

Serve over hot egg noodles or rice, if desired.

3 servings, 450 calories per serving



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