Artichoke 'n' Chicken Alfredo Over Wilted Spinach

Southern Living
Makes 6 to 8 servings


+ Add To Shopping List
2 pounds chicken tenders
1/4 teaspoon pepper
1/2 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons dry white wine
1 (12-oz.) jar quartered marinated artichoke hearts, drained
1/2 cup grated Asiago cheese, divided
2 (6-oz.) bags fresh baby spinach
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley


Prep: 15 Minutes
Bake: 40 Minutes
Cook: 3 Minutes

1. Sprinkle chicken tenders with pepper, and place in a lightly greased 13- x 9-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 350° for 35 to 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 to 3 minutes or just until wilted; sprinkle with lemon juice. Place spinach on a serving platter, and top with chicken tenders. Spoon artichoke mixture over chicken, and sprinkle with parsley and remaining 1/4 cup cheese.

Note: For testing purposes only, we used Classico Sun-Dried Tomato Alfredo.

Created date

November 2007