One Pan Chicken Florentine with Sun Dried Tomato & Artichoke

(Can easily be made in an instapot or other slow cooker, modifications for such will be listed at the end)
Ingredients:
  • Preferred Chicken cuts*
  • Spinach*
  • 1 Tbsp Capers
  • (1) Can of Quartered Artichoke hearts, drained
  • 1/2 jar (4oz) Sun Dried Tomatoes
  • (2) Jars of Alfredo Sauce*
  • Preferred Pasta*
  • Parmesan (to taste)
Instructions:

• To add a nice color to the chicken (+ensure it’s cooked through) I prefer searing it before adding it to the pot*

• Add Alfredo sauce, sun dried tomatoes, and artichoke hearts and allow to simmer.

• On stove: 30-45 mins on Low

• Slow Cooking: 4-6 hours on Low

•Instapot: Manual 20 minutes

• Begin preparing the Pasta & grating the cheese

• With 2-3 minutes left on pasta add capers & spinach until Spinach has lightly wilted and everything is thouroughly mixed.*

• Remove pasta, reserving a cup of pasta water in case sauce thickens*

& There you have it! One Pan Chicken Florentine with Sun Dried Tomatoes & Artichokes

Tips & Tricks:
  • For Chicken for this dish I use the chicken breast cutlets, not only are they slightly cheaper than breasts but they’re also easy to quickly cook and shred up into nice bite size pieces at the end.
  • If you aren’t into Chicken this would be great with Tofu browned the same way, just make sure to pat out excess moisture before adding it back in.
  • Go with your heart with the spinach. I tend to use what feels like a lot but once it wilts down it isn’t as noticeable. You could also easily substitute this for another green on hand I would just recommend considering the bitterness of a green like Kale, and adding more cream to cut through that.
  • Cauliflower. Alfredo. Sauce. Bet you didn’t know this was a two-fer post? I recently got these great jars of cauliflower alfredo sauce and for all intents & purposes it tastes THE SAME as any other jarred alfredo. To make this at home use 1 lb frozen cauliflower, 1 can of light coconut milk, 1/2c of chopped onion, 2 cloves of minced garlic, 1 tbs of vegetable bouillon. Slow cook on low for 6 hours & blend until smooth. SO. GOOD. (AND VEGAN!!) Canning leftovers is an easy way to make sure you have something on hand (+ alone with protein pasta & some lemon zest is a great lazy vegan dinner)
  • For this Pasta I went with Banza Chickpea Rotini but I typically use the Barilla Protein added Rotini. I like the shape of the Rotini because the sauce clings to it AND I like that there’s a TON of protein because I don’t eat much meat during the week. Really any curly noodle will be great but again, go with your heart, or what’s in your pantry, or what’s on sale let’s be honest.
  • To cook the chicken in the instapot or on the stove drizzle the pan with olive oil, set to sauté function & when you hear the oil heating up add in the chicken, flipping until cooked through. (This is where having cut up chicken is helpful)
  • When I mix the spinach in I try to kind of “shred” or cut up any chunks of chicken/artichoke that I find along the way, this just helps to marry all of the ingredients at the end.
  • If your sauce is looking thick add some of the reserved pasta water, a little at a time, until it thins to your desired consistency. The sauce will thicken as it cools.