A coworker shared this recipe with me, and I think it is fantastic. It's pretty fast and easy to make, so that makes me like it even more!
2 lb. chicken tenders
1/4 t pepper
8 oz. sun-dried tomato Alfredo sauce (I used Classico Sun-Dried Tomato Alfredo)
2 T dry white wine
12 oz. quartered marinated artichoke hearts, drained
1/2 cup grated Asiago cheese, divided
12 oz. fresh baby spinach
2 t fresh lemon juice
1. Sprinkle chicken tenders with pepper, and place in a lightly greased 9x13 inch baking dish. Stir together Alfredo sauce and white wine, and spoon evenly over chicken. Cut artichoke quarters in half, and arrange over chicken; sprinkle with 1/4 cup cheese.
2. Bake at 35- degrees for 35-40 minutes or until sauce is bubbly and chicken is done.
3. Meanwhile, thoroughly wash spinach. Cook spinach in a lightly greased skillet over medium-high heat 2-3 minutes or just until wilted; sprinkle with lemon juice. Place spinach on serving platter, and top with chicken tenders. Spoon artichoke mixture over chicken, and sprinkle with remaining 1/4 cup cheese.
