Mimi's Artichoke 'n' Chicken Alfredo

2 lbs chicken tenders
1/4 tsp pepper
1/2 of 16 oz jar sun-dried tomato Alfredo Sauce
2 Tbsp dry white wine
12 oz jar quartered marinated artichoke hearts, drained
1/2 cup grated Parmesan

Sprinkle chicken tenders with pepper and place in a lightly greased 13 x 9 inch baking dish

Stir together Alfredo sauce and white wine and spoon evenly over chicken

Cut artichoke quarters in half and arrange over chicken

Sprinkle with 1/4 cup cheese (You know I don't actually measure cheese - the more the better)

Bake at 350 for 35 to 40 minutes or until sauce is bubbly and chicken is done

RECIPE CALLS FOR THIS TO BE SERVED OVER SPINACH (as follows)

2 (6 oz) bags fresh baby spinach
2 tsp fresh lemon juice
2 Tbsp parsley

Thoroughly wash spinach - Cook spinach in a lightly greased skillet over medium-high heat 2 to 3 minutes or just until wilted. Sprinkle with lemon juice. Place spinach on a serving platter and top with chicken tenders. Spoon artichoke mixture over chicken and sprinkle with parsley and remaining cheese.

I ALSO DO THE FOLLOWING:

Use remaining 1/2 jar alfredo sauce over Penne Pasta