Triple the cheese and incredibly decadent, you won't believe this dish is actually lightened-up! This dish is hearty and filling, and the perfect warn bowl of comfort on a winter night. Served with your grain of choice (or any carb-less option) it makes for the perfect make-ahead meal.
Course main course
Cuisine Italian
Keyword artichoke, chicken bake, spinach
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 373kcal
Author Steph
Equipment
frying pan
9 x 13 baking dish or casserole
Ingredients
2chicken breastscooked, shredded or chopped
1onionchopped
2clovesgarlic minced
14ozartichoke heartsin water
10 ozcherry tomatoeshalved
1cuppart-skim ricotta
1/4cupgrated pecorino Romano
1.5cupfat free mozzarella
1/2tsp salt
fresh cracked pepper
16ozspinach leaves
Instructions
Preheat oven to 375F.
In a large frying pan, sauté the chopped onion with olive oil spray for 5 minutes over medium high heat until translucent.
Rinse the artichoke hearts and drain them. Chop them and add them to the pan.
Add the minced garlic cloves to the pan. Stir and cook for 1 minute or until fragrant.
Add the halved cherry tomatoes. Cook for about 10 minutes or until the tomatoes begin to burst and break down.
Season with the salt and pepper.
Add the spinach leaves. Cover the pot to steam the spinach. Check every few minutes and move the spinach around with tongs. It should take only a couple of minutes to wilt the leaves.
Add the cooked chicken and stir to combine. Remove from heat.
Stir in the ricotta, 1 cup of the mozzarella, and the pecorino romano. Taste for seasoning at this point.
Spray a 9 x 13 baking dish with olive oil spray. Pour the mixture into the baking dish. Top with the remaining mozzarella.
Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes.