Chicken Alfredo Over Wilted Spinach

• 2 lb. chicken tenders
• 1/4 t. black papper
• 8 oz. sun-dried tomato alfredo sauce (Classico)
• 2 T. dry white wine
• 12 oz. marinated artichoke hearts (drained & quartered)
• 1/2 C. grated asiago cheese (divided)
• 12 oz. fresh spinach
• 2 t. lemon juice
• 2 T. chopped parsley
• Sun-dried tomatoes (if desired)

1. 1. Sprinkle chicken with pepper and place in a lightly greased 13x9 baking dish. Stir together Alfredo sauce and white wine. Spoon evenly over chicken. Cut artichoke quarters in half and arrange over chicken. Sprinkle with 1/4 C. cheese
2. 2. Bake at 350 degrees for 35-40 minutes or until sauce is bubbly and chicken is done.
3. 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 C. cheese.
4. Good served with orzo or pasta of choice.

chicken tenders, black papper, tomato alfredo sauce, white wine, hearts, cheese, fresh spinach, lemon juice, parsley, tomatoes

Taken from www.epicurious.com/recipes/member/views/chicken-alfredo-over-wilted-spinach-50098160 (may not work)