Chicken Artichoke Alfredo

This is a quick and easy dinner

1. 2 large chicken breast
2. 3 Tbs. Olive Oil
3. 1 (14 oz) can small artichoke hearts
4. 1 (15 oz) Alfredo sauce (I like Bertolli or Classico)
5. 2 TSP. julieanned sun dried tomatoes
6. 1/2 cup frozen spinach (or about 1/2 of 10 oz box)
7. 1 box Penne pasta (or angle hair pasta)

Prepare penne pasta per directions on box.
In a large non-stick skillet saute the chicken breast in olive oil until browned and cooked through (approximately 10 - 12 minutes)
Cover them to keep them warm and set aside.
Pour Alfredo sauce into skillet.
Defrost spinach (I usually do this in the microwave - 2 min on high) Drain/pat with paper towel to get most of the liguid out.
Slice artichoke hearts and chicken breast into bite sized pieces. Add artichoke hearts, chicken breasts, sundried tomatoes, and spinach to the alfredo sauce.
Heat at medium heat, stirring occasionally until warm.
Pour over the pasta and serve.

This makes enough for 4 or 5 people to have generous servings. We had this for dinner and it was very, very good!