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
How to Make It
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.
Bake at 350° for 35 to 40 minutes or until sauce is bubbly and chicken is done.
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.
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Absolutely delicious! This seems to be a weekly staple in our house. I used Teximati rice, and put that down on the plate first, and then follow with the spinach and finally the chicken and artichokes...even my children eat it! Sometimes I have added mushrooms, black olives and even sprinkles of real bacon bits....Always satisfying for everyone! Thanks for such an easy and delicious meal!
We loved this! I also served it over pasta (fettucine) because my husband is not a huge spinach fan but next time I am going to add that into the sauce after it is all cooked. I did not have any tenders so I just sliced up chicken breasts and it was delicious. The artichokes were $2 and the sauce was also $2 so the entire meal was not that expensive we felt. Especially if you make it instead of going out to dinner. Will make this for our next dinner party, it was super easy and quick to make. Could probably make ahead and put the casserole in the fridge until you are ready to make it.
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