INGREDIENTS
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2 pounds boneless, skinless chicken breasts
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8 ounces sliced mushrooms
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1 (9 ounce) package frozen artichoke hearts (can still be frozen)
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1/2 cup chicken broth
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1 (10.75 ounce) can cream of chicken soup
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1/4 cup white cooking wine
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2 tablespoons instant tapioca
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3/4 teaspoon dried thyme
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1/4 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup grated Parmesan cheese
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1/2 cup chopped red onion
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3 ounces fresh spinach (about 2 cups)