This was a very tasty meal we had last night. I served the chicken with noodles and felt I should have double the sauce. I will do that next time….the recipe will have the changes. I clipped the recipe from Southern Living Magazine
Artichoke ‘n’ Chicken Alfredo over Wilted Spinach
- 2 pounds chicken tenders
- 1/4 teaspoon pepper (I did not measure…just sprinkled it on)
1/21 (15 or 16-oz.) jar sun-dried tomato Alfredo sauce 24 tablespoons dry white wine
- 1 (12-oz.) jar quartered marinated artichoke hearts, drained
- 1/2 cup grated Asiago cheese, divided ( I probably used a bit more…I did not measure it)
- 2 (6-oz.) bags fresh baby spinach
- 2 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1. Sprinkle chicken tenders with pepper, and place in a lightly greased 13- x 9-inch baking dish. Stir together Alfredo sauce and white wine, and spoon evenly over chicken. Cut artichoke quarters in half, and arrange over chicken; sprinkle with 1/4 cup cheese.
2. Bake at 350° for 35 to 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 cup cheese.
I was just thinking, I bet adding a few sun-dried tomatoes to this would taste really good. I will have to try that next time.
I love Asparagus and even Mark is beginning to love it. I seen this next recipe on Cascadian Farm Blog.
Panko Asparagus Fries
- 1 bunch thin fresh asparagus
- 2 eggs
- 1 tsp. Dijon mustard
- 1/2 tsp salt
- Black pepper
- 1 1/2 cups panko bread crumbs (I used Italian Style)
- 1/2 cup Parmesan cheese
Preheat oven to 425º F. Line a baking sheet with parchment. Rinse and pat dry asparagus spears. Snap asparagus ends off. (Ends can be saved to make a wonderful vegetable broth!)
In a shallow dish, beat together eggs, Dijon, salt and pepper. In another shallow dish, combine panko and Parmesan. One at a time, dip asparagus spears into the egg mixture and then roll in the panko, lining them up on the baking sheet about ½” apart until full.
Bake for 20 minutes, flipping once halfway through. Remove from oven and serve with aioli for dipping.
I was unsure about these since the panko was not sticking to the asparagus…so I only did a few. I was happy I used the Italian style…it gave it lots of flavor. The Panko Asparagus was really good! I had wish I had done them all that way.
The rest I sautéed in a little olive oil and sprinkle with salt and pepper (one of my favorite ways of eating asparagus).
~Relish Food & Life