Artichoke 'N' Chicken Alfredo Over Wilted Spinach – a delicious recipe with chicken tenders, pepper, tomato Alfredo sauce, white wine, cheese, baby spinach. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 350u00b0 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.
448
kcal
Calories
14
g
Fat
3
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds chicken tenders, 1/4 teaspoon pepper, 1/2 (16-oz.) jar sun-dried tomato Alfredo sauce, 2 tablespoons dry white wine, and more.
Yes, Artichoke 'N' Chicken Alfredo Over Wilted Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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