Chicken Chili
65 MIN
PREP TIME: 10min COOK TIME: 20min
SERVES 8
| Serving Per Recipe: 8 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 350 | ||
| % Daily Value* | ||
| Total Fat 15g | 23% | |
| Saturated Fat 9g | 45% | |
| Cholesterol 85mg | 28% | |
| Sodium 560mg | 23% | |
| Total Carbs 20g | 7% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 5g | ||
| Protein 32g | ||
| Vitamin A 60% | ||
| Vitamin C 25% | ||
| Calcium 40% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Skillet Chicken Artichoke Dip
| 1 package | PERDUE® FRESH CUTS™ Diced Chicken Breast |
| 4 tbsp | butter |
| 1/4 tsp | salt |
| 1/8 tsp | black pepper |
| 1 | small onion |
| 1 | garlic clove |
| 4 tbsp | all purpose flour |
| 1/2 cup | whole milk |
| 1 cup | shredded mozzarella cheese |
| 1/2 cup | grated parmesan cheese |
| 1 (8-ounce) | bag fresh spinach |
| 1 (12-ounce) | can artichoke heart quarters, drained and chopped |
| Crusty Bread or Sturdy Crackers for Serving | |
In a skillet, heat the butter over medium heat. Add the chicken and season with salt and black pepper. Sauté for 4 to 5 minutes until golden and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer to a plate and set aside. To the same skillet add the onions and garlic. Sauté for 3 to 4 minutes. Add the flour and cook for 1 to 2 minutes more.
Whisk the milk into the flour mixture until smooth. Stir in the mozzarella and Parmesan cheese. Simmer until the cheese is melted.
Stir in the spinach, the artichoke hearts. Return the cooked chicken to the skillet and simmer over medium low heat until heated through.
Serve the Chicken Artichoke Dip right from the skillet with slices of toasted crusty bread or sturdy crackers.
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