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Artichoke 'n' Chicken Alfredo Over Wilted Spinach

Prep time 15 mins
Bake time 40 mins
Cook time 3 mins
Yield Makes 6 to 8 servings


  • 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

How to Make It

  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.

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