Spinach Artichoke Chicken

I have to share this recipe with you. It was so good I made it twice in two weeks. It’s great as a First Meal too!

I wish I could take credit for this idea, but I can’t. It was one of Pinterest’s top 20 recipes of 2013.

The first time I made this, I used frozen chicken tenders because that’s all I had (refer to the first super freezing weather of 2014… store was COMPLETELY out of fresh poultry). I also was on the phone while in the frozen aisle, so forgot to grab the frozen spinach. Instead I chopped up fresh broccoli and mixed it in – it was really good. The broccoli florets collected all the sauce and cheese and were so good. I also thought I had mozzarella cheese, but didn’t – so I used the Italian Four Cheese blend instead. The chicken was so tender you could cut it with a spoon. My only suggestion would be to use a sheet pan or different dish to cook the chicken the first time, as it gives off so much liquid from being frozen. I did try to drain it out of the baking dish, but not enough – the sauce was still a little watery. But, it was good enough for me to make again, so I can’t really complain there!

The second time I made it, I used fresh thinly sliced chicken breast. I remembered the spinach this time, but still added broccoli just to have another vegetable. The chicken was a little tough, but again still good. Next time I’ll just use regular chicken breast like the recipe suggests! I used the leftovers in this Second Meal.

One thing I want to try is squeezing lemon over the chicken before the S&P and baking it the first time. I think it would add a little more flavor, and complement the artichokes well.

It’s really good served over angel hair pasta. It would probably also be good over lemon-butter rice, or egg noodles!

Click here to view the recipe! Happy cooking!

Update: I found this recipe on the back of a Knorr Pasta Side that I made for a work – night. If you’re in more of a hurry or want the noodles to be more incorporated in the dish, try this:
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