CHICKEN ALFREDO WITH SPINACH AND ARTICHOKES
Spinach Artichoke dip meets pasta, chicken, ham and Alfredo for a comfort food meal! Prepare and refrigerate for up to 24 hours until baking if desired
Equipment
- 8" x 8" casserole dish
Ingredients
- 6-8 boneless chicken tenders
- 4-6 oz deli ham
- 1 medium onion, diced
- 1 box frozen Creamed Spinach defrosted
- 1 can artichoke hearts
- 1 cup Alfredo sauce
- 4 oz freshly grated Parmesan cheese
- 8 oz. tubular pasta such as penne or ziti
- salt and pepper
- olive oil
- 1 T butter
- 1/2 cup fresh breadcrumbs for topping [optional]
Instructions
- Saute onion in butter and a drizzle of olive oil over medium heat until transparent.
- Push the onion to the side of the skillet, increase heat to medium high and add chicken tenders. Saute chicken 2-3 minutes a side until starting to brown.
- Remove chicken and chop into bite sized pieces.
- Return chicken to skillet and add ham. Give it a few stirs until it begins to brown. Add artichokes and stir. Pour defrosted spinach into skillet, stir and add salt and pepper to taste.
- Top with half the Parmesan and set aside.
- Cook pasta until just done. Drain the pasta and put it into a sprayed 8″ x 8″ deep casserole dish.
- Pour 1 cup[or more] over hot pasta and toss to coat noodles with sauce.
- Transfer chicken and vegetables to casserole placing on top of pasta. Stir gently to combine. Top with remaining cheese and breadcrumbs.
- At this point the casserole can be covered and refrigerated overnight.
- Uncover and bake at 350 for 35-45 minutes until bubbling and heated through. Serves 6