Thin boneless chicken breasts
1 package of Baby Spinach (fresh & rinsed)
Can of artichokes (drained & chopped)
Garlic cloves
¼ cup Butter
Fresh lemon (roll on counter to get juices flowing, cut in half and squeeze into bowl and pick out seeds)
Tomato (chopped)
Mushrooms (fresh & sliced)
Chicken broth
Pastine
Salt & pepper
Lightly grill chicken in olive oil season with salt & pepper. Set chicken aside.
In same pan sauté ¼ cup butter, handful of sliced mushrooms, salt & pepper – add pressed garlic cloves (3) when liquid from mushrooms cooks down a bit. Stir to infuse flavor into mushrooms.
Add artichokes, tomato, ½ package of spinach and 1 cup chicken broth. Add rest of spinach and lemon juice. Add chicken and more garlic & pepper to taste. Cook until incorporated. Serve over cooked pastine.
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