|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast|
|1/8||tsp black pepper|
|4||tbsp all purpose flour|
|1,5||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.
Serve the Chicken Artichoke Dip right from the skillet with slices of toasted crusty bread or sturdy crackers.
Stir in the spinach, the artichoke hearts. Return the cooked chicken to the skillet and simmer over medium low heat until heated through.
Whisk the milk into the flour mixture until smooth. Stir in the mozzarella and Parmesan cheese. Simmer until the cheese is melted.