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    Chicken w/ Spinach-Artichoke Sauce


    Source of Recipe


    My idea

    Recipe Introduction


    This recipe was inspired by a craving for chicken alfredo and for that spinach/artichoke dip that they have at Fridays/Bennigans/Ruby’s (i.e. – fern bars). I was at the store and decided to try to come up with a recipe that would combine the two things and also be easy (very hot day and I didn’t feel like doing a lot of separate steps). It was surprisingly good and very easy. A little heavy, perhaps for summer, but this will make a great Fall/Winter meal! I served it with fresh Hanover tomato bruschetta (unfortunately, that won’t be part of the fall meal) and a salad.

    List of Ingredients




    CHICKEN:
    3 – 4 boneless, skinless chicken breasts – pounded ˝” thin
    1 t. dried thyme
    2 t. McCormick’s Montreal steak seasoning
    1 T. minced fresh rosemary
    Garlic Expressions Vinaigrette (or your favorite)

    PASTA & SAUCE:
    8 oz. Spinach pappardelle or other flat pasta
    Olive oil
    Butter
    1 can artichoke hearts, drained and chopped
    2 shallots, minced
    1 T. minced garlic
    1 package frozen creamed spinach, thawed
    1 12 oz. can evaporated milk
    Freshly grated parmesan cheese, to taste
    Salt and pepper, to taste

    Recipe



    CHICKEN:
    Add the thyme, seasoning mix, rosemary and vinaigrette to the chicken in a plastic bag and marinate for 1 – 4 hours. Grill until done – about 3 minutes per side. Keep warm.

    PASTA & SAUCE:
    Put a little bit of olive oil and butter in a large sauté pan over medium high heat. When hot, add artichoke hearts, shallots and garlic. Sauté until soft and lightly browned. Add creamed spinach. Slowly add the evaporated milk until you get a good sauce consistency [NOTE: YOU MAY NOT USE THE ENTIRE CAN.] Add parmesan cheese, salt and pepper, to taste.

    Meanwhile, cook the pasta. Plate the pasta with a little sauce over top, prop the chicken on the pasta and add a little bit more sauce. Top with additional grated cheese.

    Serves 4 – 6.

 

 

 


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