Cooking Instructions

• Bring a large pot of salted water to boil for the pasta. Preheat an oven broiler with a rack 4-6 inches from the top of the oven.
• Combine the olive oil and 2 tablespoons of chicken stock in a large cast iron skillet. Add frozen chicken and season with salt and pepper. Cover and cook the chicken over medium heat. Cook for 20-30 minutes turning occasionally until chicken reaches an internal temperature of 170°F. Remove the chicken from pan and set aside on a cutting board. Once the chicken has cooled for 5 minutes, it can be sliced, diced, or shredded.
• While the chicken is cooking, cook the pasta in the boiling water according to package instructions. Drain and toss with a small amount of olive oil.
• In the skillet used to cook the chicken, add 1/4 cup chicken stock and butter. Chef Tip: Spice up the dish by adding 1 teaspoon of crushed red pepper flakes. Stir and cook over medium heat for 1 minute. Add the spinach and cook for 3 minutes.
• Drain and chop the artichoke hearts into small, bite-sized pieces. Add the chopped artichoke hearts and Alfredo sauce to the skillet. Stir and cook over medium heat for 5 minutes. Add the cooked pasta and toss to coat. Remove the skillet from heat and top with the chicken and parmesan cheese.
• Carefully place the skillet in the oven below the broiler just until the cheese has melted and browned.
• Remove the skillet from the oven and garnish with the parsley.