Wednesday, November 6, 2013

Spinach Artichoke Dip Chicken Skillet

To create a weeknight dinner, as part of a sponsored post for La Terra Fina, I made Spinach Artichoke Dip Chicken Skillet using an all-natural dip from La Terra Fina.

If you like Spinach Artichoke Dip, you are going to love this dish! {just speaking from experience} Since I couldn't rationalize sitting down with a bowl of bread and some Spinach Artichoke Dip for dinner, I decided to whip something up instead. The result was an amazingly delicious {seriously} skillet dinner that was a hit with my family!

This Spinach Artichoke Dip Chicken Skillet is easy-peasy-lemon-squeezy to make, which I totally have to give La Terra Fina credit for. {La Terra Fina is a maker of quality dips, spreads, baked items and some enticing seasonal items.} I admit to taking the easy route and using a pre-made dip in this recipe - but hey, it really does make it the perfect weeknight dinner by saving time! The La Terra Fina Chunky Spinach Artichoke & Parmesan Dip is all natural,  gluten-free, trans-fat free and is made with real cream cheese {first ingredient}. The flavor is far above the rest of premade Spinach Artichoke dips I have tried in the past. {no lie}

Just look at that thick, creamy goodness! It really looks homemade and the taste is just as comparable.{pictured below is the Chunky Artichoke & Jalapeno Dip that is tasty with the perfect amount of heat!}

To make the Spinach Artichoke Dip Chicken Skillet I started with a pound of dry penne pasta {my mother-in-law blessed me with 18 pounds of pasta!!} and one jar of alfredo sauce. For the alfredo sauce I prefer all natural brands, the flavor is far superior for usually just pennies more. Ok, so cook the pasta and then drain and mix with alfredo sauce.

Then in a skillet I layered the alfredo noodles, sliced baked chicken, La Terra Fina Spinach Artichoke Dip and an italian cheese blend. Covered and baked for 35 minutes and then broiled the top until golden brown.

The Spinach Artichoke Dip Chicken Skillet was an instant classic with my family! It  also makes for some awesome leftovers. {there wasn't a morsel left of this dish!}

Spinach Artichoke Dip Chicken Skillet
1lb penne pasta, cooked according to package
1 jar of Alfredo sauce {I used Newman’s Own, 24 oz.}
1 container La Terra Fina Spinach Artichoke & Parmesan Dip {10 oz.}
2 cups cooked chicken, sliced
1 cup italian cheese blend
1. Preheat oven to 350.
2. Mix penne pasta and alfredo sauce together.
3. In large oven-safe skillet, layer ingredients in the following order: ½ of pasta mixture, 5 oz. Spinach Artichoke Dip, chicken and cheese. Repeat.
4. Cover skillet with lid or foil and bake for 35 minutes.
5. Remove cover and broil for 5 minutes or until top is golden brown.
6. Serve warm or cold and enjoy!

La Terra Fina dips are also delicious being served as their name entails - as a dip! For a quick weekend snack I popped open a container of Spinach Artichoke & Parmesan Dip and served with kettle chips and carrots. It was enjoyed by everyone in the family and I was barely able to snap this pic before the devouring began.

For more information on La Terra Fina's awesome line of products and recipe ideas, check them out on their website, twitter, facebook and/or pinterest.


Post a Comment

Your comments make me smile, thank you for writing them. :)