Spinach Artichoke Chicken and Pasta
by Kara Kimbrough
4-6 boneless, skinless chicken breasts
1 tablespoon butter
½ cup onions, finely diced
2 cloves garlic, minced
Salt & pepper
1-2 cups spinach artichoke dip (add more or less according to taste)
1/2 cup grated parmesan cheese, divided
1/2 cup shredded mozzarella cheese, divided
1 pound of pasta, cooked
Preheat oven to 400 degrees F. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 9x13 baking dish with nonstick spray; place seasoned chicken breasts in the bottom.
Melt butter in a large skillet over medium heat then add onions. Season with salt and pepper then sauté until softened, 2-3 minutes. Add garlic then sauté for 30 more seconds. Remove skillet from heat then fold in spinach dip and half the parmesan and mozzarella cheeses.
Using a spatula, spoon mixture over chicken; then smooth and cover with a piece of foil. Bake for 20 minutes; remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly. Let rest for 10 minutes before serving over pasta.