Weekly Recipe: Artichoke and Chicken Alfredo Over Wilted Spinach

Ever since I started blogging a couple of years ago, my cookbooks have been gathering dust.  With all the fantastic cooking blogs out there, who needs to rely on a book?  I now find a large majority of my recipes online and have created a file on my computer to serve as my "book".  Not all of these blogs have been dedicated food blogs though.  Women, just like myself, are blogging on a variety of topics and food might just be one component of it.

One of these bloggers invited me to take part in a shared cookbook, appropriately called Yummy, Yummy Cookbook.  Friends and friends of friends are extended the invitation to submit their favorite recipes and she kindly edits, organizes, and sends it back to us in one cohesive file (all the while being a mom of 2 adorable kids!).  How great is that?!

If this first recipe is any indication of the quality of recipes, I'll be having quite a few great meals!  This recipe originated from Southern Living yet somehow it escaped my radar - perhaps it was pre subscription for me.  It is flexible and very quick and easy.  It is still quite yummy and Wes requested that we have it again sometime soon!  I had to substitute cheddar for the Italian cheese and it was fine but I'd like to try the Italian next time.  I did serve it over the wilted spinach but next time I think it might be nice to just incorporate the spinach in the sauce.  I served the chicken and artichokes over fettuccine.  This is also nice because it's an all-in-one meal.

Artichoke & Chicken Alfredo Over Wilted Spinach

1 lb chicken tenders

coarse-ground pepper

½ (16 oz) jar sun-dried tomato Alfredo sauce

2 T dry vermouth or dry white wine

1 (12 oz) jar quartered marinated artichoke hearts, drained

1 c 6-cheese grated Italian cheese

1 bag fresh baby spinach

1 t minced garlic

1 T olive oil

Place chicken tenders in a lightly greased 11x7 inch baking dish and sprinkle with pepper.  Stir together Alfredo sauce and vermouth (or white wine) and spoon evenly over chicken.  Cut artichoke quarters in half and arrange over chicken.  Sprinkle with cheese.  Bake at 350 degrees for 35 to 40 minutes or until sauce is bubbly and chicken is done.

Meanwhile, thoroughly wash spinach.  Sauté spinach and garlic in olive oil until just wilted.  Place spinach on serving platter or individual plates and top with chicken.  Spoon sauce and artichokes over the chicken.