Ingredients
12
12 servings
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon butter
- •3 cloves garlic, chopped
- •1 small onion, chopped
- •1 small red bell pepper, chopped
- •1 pinch Italian seasoning, or to taste
- •2 tablespoons all-purpose flour
- •0.5 cup dry white wine
- •1 cup canned chicken broth
- •0.5 cup half-and-half
- •2 (10 ounce) packages frozen chopped spinach, thawed and drained
- •1 (14 ounce) can artichoke hearts in water, drained and chopped
- •3 cups shredded mozzarella cheese
Instructions
- Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
- Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
Nutritional Facts
Per 12 servings
- Calories: 158
- Carbohydrate: 8g
- Fat: 9g
- Fiber: 2g
- Protein: 10g
- Sugar: 1g
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