Ingredients

2 lb. chicken tenders

1/4 t. black papper

8 oz. sun-dried tomato alfredo sauce (Classico)

2 T. dry white wine

12 oz. marinated artichoke hearts (drained & quartered)

1/2 C. grated asiago cheese (divided)

12 oz. fresh spinach

2 t. lemon juice

2 T. chopped parsley

Sun-dried tomatoes (if desired)

Preparation

  1. Sprinkle chicken with pepper and place in a lightly greased 13x9 baking dish. Stir together Alfredo sauce and white wine. Spoon evenly over chicken. Cut artichoke quarters in half and arrange over chicken. Sprinkle with 1/4 C. cheese

  2. Bake at 350 degrees for 35-40 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 C. cheese.

Good served with orzo or pasta of choice.