Kenas Chicken Spinach Artichoke Pasta Food

SPINACH & ARTICHOKE CHICKEN

Steps:

• Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
• Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
• Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
• Serve chicken warm with sauce.

KENA'S CHICKEN SPINACH ARTICHOKE PASTA

Steps:

• 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.

CHICKEN SPINACH AND ARTICHOKE PASTA CASSEROLE

Steps:

• Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
• Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
• Preheat oven to 350 and lightly grease a 2-quart casserole dish.
• Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
• Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
• In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
• Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
• Bake for 15-18 minutes.

SPINACH AND ARTICHOKE PENNE PASTA

Steps:

• Boil penne pasta according to package directions. Drain and set aside.
• Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
• Add pressed garlic and saute for 1-3 minutes until golden brown.
• Add diced tomatoes and artichoke hearts. Allow to heat through.
• Stir in parmesan cheese, stirring constantly until melted.
• Add in spinach and stir until all leaves are wilted.
• Add in pasta and mix it all through.
• Enjoy!

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

KENA'S CHICKEN SPINACH ARTICHOKE PASTA

Steps:

• 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.

KENA'S CHICKEN SPINACH ARTICHOKE PASTA

Steps:

• 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.

KENA'S CHICKEN SPINACH ARTICHOKE PASTA

Steps:

• 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.

KENA'S CHICKEN SPINACH ARTICHOKE PASTA

Steps:

• 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.