Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds boneless, skinless chicken breasts (* cut into bite size pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 6 tablespoons butter
  • 2 cloves garlic (* minced)
  • 3-4 chipotle peppers with adobo sauce (* finely chopped)
  • 1 1/2 cups heavy whipping cream
  • 1 cup Parmesan cheese (* grated)
  • 4 ounces spinach leaves
  • fresh cilantro (* optional garnish)

Instruction

  • Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook until it is no longer pink in the center, about 7 to 8 minutes. Remove to a plate or bowl and set aside.
  • Return the pan to the stovetop and add the butter. Once the butter is melted, add the garlic and cook for about 30 seconds, stirring frequently.
  • Add the chipotle peppers and cook for an additional 30 seconds.
  • Slowly pour in the heavy cream and increase the heat to bring to a boil. Lower until the cream comes to a simmer. Cook 2-3 minutes until thickened.
  • Whisk in the Parmesan cheese until smooth.
  • Stir the chicken back in and cook 1-2 minutes to re-warm.
  • Add the spinach and cook until wilted and combined well with the sauce.
  • Garnish with chopped, fresh cilantro, if desired.