Artichoke 'N' Chicken Alfredo Over Wilted Spinach

• 2 pounds chicken tenders
• 1/4 teaspoon pepper
• 1/2 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons dry white wine
• 1 (12-oz.) jar quartered marinated artichoke hearts, drained
• 1/2 cup grated Asiago cheese, divided
• 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 350u0b0 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.
4. Note: For testing purposes only, we used Classico Sun-Dried Tomato Alfredo.

chicken tenders, pepper, tomato alfredo sauce, white wine, cheese, baby spinach, lemon juice, parsley

Taken from www.myrecipes.com/recipe/artichoke-n-chicken-alfredo-over-wilted-spinach (may not work)