"spinach and artichoke chicken alfredo"
(1 rating)
it's even better the next day!
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(1 rating)
prep time
35 Min
cook time
25 Min
Ingredients For "spinach and artichoke chicken alfredo"
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3-4boneless chicked breast bite size pieces
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2 Tbspolive oil
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4 Tbspbutter, divided
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1/2 tspseasoned salt
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1/4 tsppepper
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3 Tbspflour
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1 Tbspmince garlic
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2 cchicken broth
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3 cmilk
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8 ozblock of cream cheese
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1 cparmesan cheese
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1 Tbspdried parsley
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1/4 tspgarlic powder
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6 ozbag of baby fresh spinach
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1 can14oz. artichoke hearts,drained, and chopped
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10 ozbag of bow tie or penne pasta
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1 cmozzarella cheese
How To Make "spinach and artichoke chicken alfredo"
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1In 2 Tbs. olive oil and 1 Tbs. butter sauté the chicken pieces that you have sprinkled with the seasoned salt and black pepper until browned on all sides and cooked through. Remove to a plate
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2Add the other 3 Tbs. of butter to the skillet and melt. Slightly sauté the minced garlic. Add the 3 Tbs. flour to it and just cook enough to get rid of the flour taste.
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3Whisk in the chicken broth and the milk and cook until it just boils and starts to thicken. Add 1/2 cup Parmesan cheese, garlic powder, salt, and parsley. Add the cream cheese cut in cubes and continue to whisk until it has melted and the sauce is very smooth.
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4Add the spinach and chopped artichoke hearts and blend well. Cook just until the spinach is wilted, about 5-7 minutes.
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5Mix the chicken and drained pasta into the sauce an pour into a 3 quart casserole you have sprayed with nonstick spray. Sprinkle with the rest of the Parmesan cheese and the cup of Mozzarella cheese. Place in a 350 degree oven for about 25 minutes or until the top has just started to brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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