Ingredients

• 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 cups dry white wine
• 1 cup canned chicken broth
• 0.5 cups half-and-half
• 2 , 10 ounce
• 1 , 14 ounce
• 3 cups shredded mozzarella cheese

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving