Creamy Garlic Chicken and Rice

I don't have a printer currently hooked up in my house. I know, it gives me anxiety too, don't worry. 

My biggest problem with this is that I don't ever end up printing out recipes and taking notes on them. I usually take a recipe I find, adapt it to fit our tastes, get a thumbs up or a thumbs down from the husband, and then move on with life. The biggest problem with this is that I end up forgetting all the things I did.

So I'm making it my goal to start turning on my dang laptop and typing up what I did. One day I'll have a printer and I'll be able to print out our recipes. 

- 2 Boneless Skinless Chicken Breasts, cut into slices

- 2 Tablespoons Olive Oil (Ha, who am I kidding--A Drizzle on the Bottom of the Pan)

-3/4 Cup Chicken Broth (One chicken Bouillon cube + 3/4 Cup Water)

-1 cup heavy cream

-1 tsp Garlic Powder

-1 tsp Italian Seasoning

-1 tsp minced garlic

-1/2 cup Parmesan Cheese (Or half Parmesan, Half Mozzarella)

-1 cup fresh spinach, chopped

-(optional -- meaning the original recipe called for it, but I didn't have it) 1/2 cup sun dried tomatoes.

Drizzle bottom of Cast Iron Skillet with olive oil and brown chicken (I used garlic powder, onion salt, pepper, and a little bit of Italian seasoning). 

Remove chicken from pan and set aside. 

Combine Chicken Broth, Heavy Cream, Garlic Powder, Italian Seasoning, minced garlic, and Cheese. Whisk over Medium heat until sauce thickens.Add Spinach and Chicken and continue stirring until spinach has mixed in well. Season to taste with Salt and Pepper

Serve over Rice or Pasta

(worked great on white rice. I'm sure it would be even better on a rice pilaf or a long grain wild rice mix)

(If Serving over Pasta, Double Sauce Recipe)


Adapted from this recipe.