¼ cup margarine or butter (I use margarine to keep the calories down)
2 garlic cloves, minded
1 carton sliced mushrooms
1 tablespoon flour
½ cup chicken broth
1 cup half and half cream
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup chopped spinach
Instructions
Pan-fry or grill chicken to your liking (easy, right?) and set aside
To make the sauce, melt margarine in a large skillet, then add the garlic and mushrooms and cook until tender.
Whisk in the chicken broth, cream, garlic powder, pepper and salt.
Add flour to thicken.
Add in spinach and let simmer as the sauce thickens (just a few minutes)
Finally, add the chicken back to the skillet and turn over to coat well with the sauce.
Serve on spaghetti squash or noodles.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2017/05/creamy-parmesan-garlic-mushroom-chicken-with-spaghetti-squash-noodles/