Creamy Garlic Mushroom Chicken

INGREDIENTS

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Cheesy baked pasta & broccoli

 

Ingredients

3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
kosher salt and pepper
1 16-ounce package frozen broccoli florets

Directions

Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes