INGREDIENTS
1 lb
boneless skinless chicken breasts, cut into one inch pieces
1 tbsp
butter
1 tsp
olive oil
2
garlic cloves, minced
4 oz
small mushrooms, sliced
1 14 ounce can
quartered artichoke hearts, drained
1 tbsp
flour
2 cups
chicken broth
1 1/2 cups
half and half
1 tsp
salt
1/4 tsp
pepper
1/2 tsp
garlic powder
8 oz
penne pasta
1/2 cup
freshly grated parmesan cheese
2 cups
fresh baby spinach