Spinach & Artichoke Hearts Pasta
8 oz chicken tenders
salt, to taste
1-2 Tablespoons olive oil
10 artichoke hearts, canned
one, 5 oz bag spinach
parsley, to taste
oregano, to taste
1 1/2 cups whole grain pasta
16 oz (2 cups) your favorite tomato sauce
De-vain the chicken tenders and slice them into 1/2 inch strips. Season with salt and set aside.
Add olive oil to a stove-top pan and bring to medium-high heat.
Add the chicken strips to the preheated pan and cook 2-3 minutes or until completely cooked through. *Note that the safe internal temperature for poultry is 165°F for 15 seconds.
Remove from the pan and set aside into a bowl.
In the same pan, add the artichoke hearts and spinach. Saute with salt, parsley, and oregano to taste until the artichoke hearts are slightly golden and the spinach is wilted. Turn the heat down to low to keep warm.
While cooking the vegetables, fill a pot with water, add salt to taste, and bring it to a boil. Add the pasta into the pot and cook according to the directions on your pasta package.
When the pasta is cooked, drain the water and add the pasta into the pan with the vegetables. Add in the chicken strips and saute them all together on medium-low heat to incorporate all of the ingredients and flavors.
Heat up your favorite tomato sauce.
To serve, add equal amounts of the pasta onto the serving dishes and dollop spoonfuls of the warm tomato sauce over the top.