Kena's Chicken Spinach Artichoke Pasta
Ingredients
- 3 chicken breasts
- ½ (16-oz) box penne pasta
- 2 (12-oz) jars Alfredo sauce
- ½ (12-oz) jar quartered marinated artichoke hearts, drained
- ½ (10-oz) box frozen chopped spinach, thawed and drained
- ½ (10-oz) can diced tomatoes with green chile peppers
- Salt and ground black pepper to taste
Instructions
- 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°F, about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350°F.
- 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 9- x 13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutritional Information
| Main | Total | |
| Servings | 5 | |
| Calories |
665
|
665
|
| Fat (g) | 44 | 44 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 28 | 28 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1617 | 1617 |
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