Comida Kraft
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Chicken with a Long Name

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Make It

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  • 1. Grill boneless skinless chicken breasts to taste. Marinade chicken (Thai Ginger for four and Teriyaki for the other four. Mesquite also is good.) After the breasts have marinated, grill on a stove top grill cooker, or an outdoor grill is even better, but cooking the chicken in the oven as per the marinade directions works well also.
  • 2. While the chicken is cooking: in a saute pan melt butter over medium heat and saute shallot till transparent; add garlic, artichoke hearts, and spinach and saute until hot (4-8 minutes). Cover and reduce heat to keep warm stirring occasionally.
  • 3. Prepare Alfredo sauce in a large skillet while the veggies are sauteing. (Instructions below)
  • 4. When Alfredo sauce is done, add veggies to sauce. Cover and keep warm on low heat stirring occasionally.
  • 5. Prepare pasta (add the artichoke liquid to the water). Cook and drain (don't over cook it or it will get sticky - rinse with cold water when cooked.
  • 6. Serve by putting pasta on a plate then putting a chicken breast on the pasta. Cover with the Alfredo sauce.
  • Easy Home Made Cheese Sauce:
  • Measure out dry ingredients and put in a bowl. Melt 2 Tbsp. butter in a skillet over low to med/low heat. Gradually add dry ingredients and mix till smooth (a wooden flat end spatula works best) gets out all lumps.
  • Remove from heat, and gradually add milk (or cream), smooth out all lumps. Return to heat stirring constantly until it gets to the constancy of pancake batter.
  • Add shredded mild cheese or Parmesan Cheese (for an Alfredo sauce). Stir until melted. Don't let it get too thick; if it does, add milk to thin.
  • For extra flavor add one of the following:
  • 1/2 tsp. Season All, 1/4 tsp. Lowry's seasoned salt, 1/4 tsp Cajun seasoning, or 1/4 tsp Fajita seasoning.
  • For little ones, cut the chicken before putting on the Alfredo sauce.


I buy a large family size pack of chicken with 6-8 breasts so I can cook once and reheat the rest of the week. Cheese Sauce - Put it on anything. I always keep some in a Tupperware container in the fridge. Not hard for a white sauce. This can be halved (I double it and save the extra; stores in Tupperware for a week in the fridge, longer in the freezer). I created this recipe myself; not only my son, but all my family loved it. Grilled chicken with artichoke/spinach Alfredo sauce on angel hair pasta. (Long name, great taste.) I haven't tried it yet, but next time I'm going to add sliced black olives to the vegetables.

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