This recipe has gone viral for a good reason: creamy chicken with sundried tomatoes, mushrooms and spinach. Impress your friends and family with our crave-able version of this popular dish which gets a bold kick from Sriracha Three Cheese Dip & Spread.
Ingredients
- 1 pound thin-sliced boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 10 oz La Terra Fina Sriracha Three Cheese Dip
- 2 cups baby spinach
- Grated parmesan for serving
- Fresh basil for garnish
Instructions
- Season chicken with ½ teaspoon each of salt and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat and cook the chicken for 5 minutes per side. Remove and set aside.
- In the same skillet, heat the other tablespoon of olive oil, add the mushrooms and sauté for 4-5 minutes until slightly softened. Add the shallot and garlic, and cook for 2-3 minutes.
- Mix in the sun-dried tomatoes and allow to cook for 2 minutes. Deglaze the pan with chicken broth and scrape up any browned bits from the bottom.
- Stir in La Terra Fina Sriracha Three Cheese Dip and spinach.
- Add chicken back to the pan, spoon the sauce over top, and simmer for 5-7 minutes until the chicken is cooked through.
- Serve topped with grated Parmesan and fresh basil, along with pasta or bread for dipping.
