Creamy Chicken And Spinach Potato Skillet Recipe

Ingredients

4

slices bacon, cut in 1/4-inch pieces

1

lb boneless skinless chicken breasts, cut in 1-inch pieces

1

cup diced onions

1/4

teaspoon ground pepper

2

teaspoons chopped garlic

1

                        box (4.7 oz) Betty Crocker™ scalloped potatoes

2

cups water

4

oz (half of 8-oz package) cream cheese, cubed and softened

2

cups baby spinach

Preparation

Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.

Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.

Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.

Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.

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