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Chicken w/ Spinach-Artichoke Sauce




Source of Recipe


My idea


Recipe Introduction


This recipe was inspired by a craving for chicken alfredo and for that spinach/artichoke dip that they have at Fridays/Bennigans/Ruby�s (i.e. � fern bars). I was at the store and decided to try to come up with a recipe that would combine the two things and also be easy (very hot day and I didn�t feel like doing a lot of separate steps). It was surprisingly good and very easy. A little heavy, perhaps for summer, but this will make a great Fall/Winter meal! I served it with fresh Hanover tomato bruschetta (unfortunately, that won�t be part of the fall meal) and a salad.


List of Ingredients




CHICKEN:
3 � 4 boneless, skinless chicken breasts � pounded �� thin
1 t. dried thyme
2 t. McCormick�s Montreal steak seasoning
1 T. minced fresh rosemary
Garlic Expressions Vinaigrette (or your favorite)

PASTA & SAUCE:
8 oz. Spinach pappardelle or other flat pasta
Olive oil
Butter
1 can artichoke hearts, drained and chopped
2 shallots, minced
1 T. minced garlic
1 package frozen creamed spinach, thawed
1 12 oz. can evaporated milk
Freshly grated parmesan cheese, to taste
Salt and pepper, to taste


Recipe



CHICKEN:
Add the thyme, seasoning mix, rosemary and vinaigrette to the chicken in a plastic bag and marinate for 1 � 4 hours. Grill until done � about 3 minutes per side. Keep warm.

PASTA & SAUCE:
Put a little bit of olive oil and butter in a large saut� pan over medium high heat. When hot, add artichoke hearts, shallots and garlic. Saut� until soft and lightly browned. Add creamed spinach. Slowly add the evaporated milk until you get a good sauce consistency [NOTE: YOU MAY NOT USE THE ENTIRE CAN.] Add parmesan cheese, salt and pepper, to taste.

Meanwhile, cook the pasta. Plate the pasta with a little sauce over top, prop the chicken on the pasta and add a little bit more sauce. Top with additional grated cheese.

Serves 4 � 6.