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Kena's Chicken Spinach Artichoke Pasta


"A favorite at all of our family gatherings, this simple dish never fails to impress."
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1 h 19 m servings 665 cals
Original recipe yields 10 servings

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
  5. Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Nutrition Facts

Per Serving: 665 calories; 43.6 g fat; 45.2 g carbohydrates; 28.2 g protein; 89 mg cholesterol; 1617 mg sodium. Full nutrition

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Read all reviews 3
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I like the vegetables incorporated into this dish, but it's lacking seasoning and flavor. Perhaps adding some sautéed garlic, Italian seasoning, and a homemade Alfredo sauce would improve it. I ...

I made this with minor changes, I used 4 chicken breast (2.75lbs) that I sautéed instead of boiled (with minced garlic). I seasoned the chicken with salt, pepper and red pepper flakes. I used 2 ...

Thought it was very good. The heat from Rotel was nice and I used Classico Asiago Romano Alfredo sauce worked very well with the pasta and chicken. I used fresh ground black pepper which also ga...