Tuesday, August 12, 2008

Artichoke & Chicken Alfredo Over Wilted Spinach

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.

1 comment:

Diana said...

I made this last night, and it was really good!! Ben thought so too. I did use lemon pepper to season the chicken since there is lemon on the spinach, and added chopped sundried tomatoes to put over the chicken with the artichokes...Thanks for the recipe, its a keeper!

Happy Cooking!