Creamy Spinach-Artichoke Chicken Pasta

Ingredients

• 4 boneless skinless chicken breasts (2lbs total)
• 1 tsp italian seasoning
• Freshly ground pepper
• 2 tbsp evoo
• 1 medium shallot
• 3 cloves garlic
• 3 cup low sodium chicken broth
• 1 lb penne pasta
• 1 14 oz can artichoke hearts
• 1 1/2 cup heavy cream
• 1 tsp dired oregano
• 1 cup shredded mozzarella
• 1/4 cup grated parmesean
• 5 oz baby spinach

  Instructions

• Season chicken over with italian seasoning, salt, black pepper. In cast iron skillet over medium high heat, heat oil and cook chicken until brown, 5 minutes each side.
• Reduce heat to medium. Cook shallots, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, until fragent, 1 min. Add broth, pasta, artichokes, cream, oregano. Season with salt and pepper. Stir combine. Return chicken to the skillet. Bring to a boil, cover and reduce heat to med low. Simmer, stirring occasionally, until pasta is al dente and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a cutting board.
• Add mozzarella and Parmesean to skillet and stire until combined and melted, then add spinach and stir until wilted.
• Slide chicken and return to skillet. Toss to combine and then top with more Parmesan.