Entrees

Spinach Artichoke Chicken Alfredo

Spinach Artichoke Chicken Alfredo

Ingredients:

3-4 boneless chicken breasts cut in bite size pieces
2 Tbs. olive oil
4 Tbs. butter, divided
1/2 tsp. seasoned salt
1/4 tsp. pepper
3 Tbs. flour
1 Tbs. mince garlic
2 cups chicken broth (1 can)
3 cups milk (for lower fat you can use 2%)
8 oz. block of cream cheese (can use light cream cheese)
1 cup Parmesan or Parmesan/Romano cheese, divided
1 Tbs. dried parsley
1/4 tsp. garlic powder
1/4 tsp. salt
1  6oz. bag of fresh baby spinach
1  (14 oz.) can of artichoke hearts, drained and chopped
10 oz. bow tie or penne pasta, cooked according to package directions (just a little more than 1/2 of a 1lb. box)
1 cup mozzarella cheese, shredded

Directions:

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In 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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Add 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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Whisk 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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Add the spinach and chopped artichoke hearts and blend well.  Cook just until the spinach is wilted, about 5-7 minutes.
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Mix 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.
artichoke spinach casserole III whole
Spinach Artichoke Chicken Alfredo!
From:Sweet Tea and Cornbread

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