This creamed spinach and mushroom smothered chicken is delish. (So are these mini bell peppers.)

By JULIE BRINKLEY

Nothing says delish like chicken smothered in a creamy spinach and mushroom sauce – and this recipe gets bonus points for being healthy.

Scroll a little further to check out my recipe for mini bell peppers. You will love it.

CREAMED SPINACH AND MUSHROOM SMOTHERED CHICKEN

6 cups spinach

2 ounces low fat cream cheese

⅛ cup parmesan cheese

1 clove of garlic

3 tbsp minced onion

Olive oil spritz

Salt and pepper

8 ounces of baby bella mushrooms, sliced

2 tbsp butter

½ cup chicken broth

2 cloves of garlic

2 ¾ pounds of chicken breast, thinly sliced

4 ounces shredded part-skim mozzarella

½ garlic powder

HOW TO MAKE IT

Preheat oven to 350 degrees.

Sprinkle with garlic powder, salt and pepper on both sides.

Sauté spinach and onion for 2-3 minutes. When it wilts, stir in softened cream cheese and parmesan cheese.

When creamed together, remove from heat. Sauté mushrooms with butter and a spritz of oil.

Season with salt after they have browned and add garlic.

Divide the spinach and mushrooms evenly over each piece of chicken and top with cheese.

Cook for 12-14 minutes or until chicken is done.

Makes six servings

MINI BELL PEPPERS

½ cup diced jalapeno pepper

Olive oil spritz

1 12-oz can low sodium chicken breast

6 oz. avocado

½ cup plain low-fat Greek yogurt

2 cups low fat shredded cheddar

1 tsp chili powder

24 mini bell peppers

¼ green onion

HOW TO MAKE IT

Sauté the diced jalapeno if using fresh. (I like using pickled for less heat.)

Mix jalapeno, chicken, avocado, yogurt and one cup of cheese and chili powder in bowl.

Fill halved mini bell peppers with mixture on a lined baking sheet and top with remaining cheese.

Broil for 2-4 minutes or until cheese is melted.

Garnish with green onion and serve with salsa if desired.