3-4 boneless chicken breasts cut in bite size pieces
2 Tbs. olive oil
4 Tbs. butter, divided
1/2 tsp. seasoned salt
1/4 tsp. pepper
3 Tbs. flour
1 Tbs. mince garlic
2 cups chicken broth (1 can)
3 cups milk (for lower fat you can use 2%)
8 oz. block of cream cheese (can use light cream cheese)
1 cup Parmesan or Parmesan/Romano cheese, divided
1 Tbs. dried parsley
1/4 tsp. garlic powder
1/4 tsp. salt
1 6oz. bag of fresh baby spinach
1 (14 oz.) can of artichoke hearts, drained and chopped
10 oz. bow tie or penne pasta, cooked according to package directions (just a little more than 1/2 of a 1lb. box)
1 cup mozzarella cheese, shredded
In 2 Tbs. olive oil and 1 Tbs. butter sauté the chicken pieces that you have sprinkled with the seasoned salt and black pepper until browned on all sides and cooked through. Remove to a plate.
Add the other 3 Tbs. of butter to the skillet and melt. Slightly sauté the minced garlic. Add the 3 Tbs. flour to it and just cook enough to get rid of the flour taste.
Whisk in the chicken broth and the milk and cook until it just boils and starts to thicken. Add 1/2 cup Parmesan cheese, garlic powder, salt, and parsley. Add the cream cheese cut in cubes and continue to whisk until it has melted and the sauce is very smooth.
Mix the chicken and drained pasta into the sauce an pour into a 3 quart casserole you have sprayed with nonstick spray. Sprinkle with the rest of the Parmesan cheese and the cup of Mozzarella cheese. Place in a 350 degree oven for about 25 minutes or until the top has just started to brown.
Spinach Artichoke Chicken Alfredo!