Cream Sauce Chicken with Pasta and Spinach

A delicious easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits over thin spaghetti and sauteed spinach.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 6

INGREDIENTS:

6 (about 1.5 pounds, total) Boneless Skinless Chicken Breasts or Thighs

1/4 cup All Purpose Flour

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 teaspoon Italian Seasoning

1 teaspoon Dried Parsley

Salt and Freshly Ground Black Pepper, to taste

1 1/2 tablespoon Vegetable Oil

3 cups Low Sodium Chicken Broth

16 ounces Cream Cheese, cubed, at room temperature

16 ounces Thin Spaghetti, cooked according to package directions

10 ounces Fresh Spinach

Chopped Fresh Parsley, for garnish

Cooked and diced Bacon, for garnish

INSTRUCTIONS:

1. Cook the spaghetti according to package instructions.

2. Pat dry the chicken.

3. In a small mixing bowl combine flour, garlic powder, onion powder, Italian seasoning, parsley, salt and pepper.

4. Coat chicken with the flour mixture.

5. Heat oil in a large, 12-inch skillet set over medium heat.

6. Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.

7. Remove chicken from skillet.

8. Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.

9. Add the cream cheese; cook and whisk for about 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.

10. Add the spinach and cook for about 2 minutes until almost completely wilted.

11. Return the chicken to the skillet. turn to coat and continue to cook until heated through.

12. Remove chicken to serving dishes.

13. Add the spaghetti to the sauce and stir well to coat well.

14. Garnish with parsley and bacon.

15. Serve and enjoy!