Print
Chicken and Artichoke Bake
This meal is a show stopper. It's loaded with veggies. Instead of using whole wheat pasta, use bean pasta or spaghetti squash.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
-
1/2
Baby Puree/ Finger Foods
-
2
cans
About FMK
-
1
can
Comedy/Humor
Keep the oil
-
1
Onion
diced
-
1
bell pepper
-
1/2
package
Breastfeeding
-
8
oz
Back to School
Shredded
-
1
package
Spinach
I used fresh. I added as much as I could fit.
-
1
cup
Whole yogurt or Greek yogurt
-
3
cloves
garlic
-
2
TBSP
olive oil
-
1
TSP
salt
-
1/2
TSP
Pepper
-
Preheat the oven to 400 degrees.
-
On a large skillet, pre-heat your oil and sautee your onions for 5 min.
-
Boil your water for pasta and follow the instructions for your pasta.
-
Add your peppers and garlic. And, cook for another five minutes.
-
Cut up your chicken into small pieces.
-
Add the roasted tomatoes with oil, artichoke, salt and pepper and cook for another five minutes. Add spinach and cook for another 2 minutes.
-
Remove from heat, add yogurt and mix. Add everything to your casserole dish.
-
Add cheese on top of dish and put in oven for 10 minutes. When cheese has melted, serve with pasta.