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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