Artichoke 'n' Chicken Alfredo Over Wilted Spinach

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 40 Minutes


  • 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


  1. 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. 2. Bake at 350° for 35 to 40 minutes or until sauce is bubbly and chicken is done.
  3. 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.
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