Name: Kena's Chicken Spinach Artichoke Pasta recipe
Ingredients: 6 chicken breasts;1 (16 ounce) box penne pasta;4 (12 ounce) jars Alfredo sauce;1 (12 ounce) jar quartered marinated artichoke hearts, drained;1 (10 ounce) box frozen chopped spinach, thawed and drained;1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®);salt and ground black pepper to taste

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Ingredients

6 chicken breasts 1 (16 ounce) box penne pasta 4 (12 ounce) jars Alfredo sauce 1 (12 ounce) jar quartered marinated artichoke hearts, drained 1 (10 ounce) box frozen chopped spinach, thawed and drained 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) salt and ground black pepper to taste

Nutrition Info

664.5 calories carbohydrate: 45.2 g cholesterol: 89.3 mg fat: 43.6 g fiber: 3.9 g protein: 28.2 g saturatedFat: 15.8 g servingSize: - sodium: 1617 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Place chicken breasts in a large pot and cover with water. Bring to a boil, cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes, slice into smaller pieces.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

A favorite at all of our family gatherings, this simple dish never fails to impress.

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