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Spinach Artichoke Chicken Skillet

  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
  • Pinterest
    270
  • Save
    344
  • Print
    1K
  • Facebook
    33
  • Email
    69

No more boring dinner! Turn the favorite appetizer dip into a creamy, veg-filled sauce for chicken. MORE+ LESS-

Ingredients

2
tablespoons vegetable oil
4
to 6 boneless skinless chicken breasts
Salt and pepper to taste
1
box (10 oz) frozen chopped spinach, thawed and squeezed to drain
1
jar (14 oz) marinated artichoke hearts, chopped
2
jars (14 oz each) roasted garlic Alfredo pasta sauce
1/2
teaspoon crushed red pepper flakes, if desired

Steps

Hide Images
  • 1
    Heat 10-inch skillet over medium-high heat. Add 2 tablespoons vegetable oil, swirling to coat. Sprinkle 4 to 6 boneless skinless chicken breasts on both sides with salt and pepper. Cook in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from skillet; cover with foil to keep warm.
  • 2
    In same skillet, add 1 box (10 oz) frozen chopped spinach, thawed and squeezed to drain, and 1 jar (14 oz) marinated artichoke hearts, chopped. Cook 2 to 3 minutes or until heated through.
  • 3
    Add 2 jars (14 oz each) roasted garlic Alfredo pasta sauce. Simmer 4 minutes. Add chicken back to skillet. Cook about 2 minutes or until heated. Sprinkle with 1/2 teaspoon crushed red pepper flakes, if desired.

Expert Tips

Mix it up, and use different flavors of Alfredo sauce for a whole new meal.

Serve with Pillsbury™ refrigerated crescent dinner rolls for a complete meal.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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