CREAMY CHICKEN MUSHROOM FLORENTINE

1 pound boneless skinless chicken breasts, cut into one-inch pieces

1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces linguine, broken in half
¼ cup grated Parmesan cheese
2 cups fresh baby spinach

Heat the butter in a large skillet over medium high heat; add the and cook chicken until golden brown and no longer pink.

Add the oil to the skillet along with the garlic, sun dried tomatoes, and mushrooms; cook until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder; whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Note: I got this picture and the basic recipe from The Recipe Critic a few years ago.