Basil Chicken and Artichoke Bake.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS1 pouch ACE Bakery® Grated Parmesan Crostino1½ lb skinless boneless chicken breasts or thighs½ tsp. Maldon salt½ tsp. freshly ground black pepper1 tbsp. olive oil3 cloves garlic, peeled and minced1 small sweet onion, finely chopped10 oz grape tomatoes cut in half½ cup chicken stock or water14 fl. oz can artichoke hearts, quartered18 oz potato gnocchi (or 2 cups orechiette pasta, cooked al dente)2 cups fresh baby spinach1 tbsp. lemon juice1 tsp. lemon zest20 fresh small basil leaves6 oz fresh mozzarella, diced1 cup freshly grated Parmesan cheese, divided.
Instructions.
INSTRUCTIONSPreheat the oven to 375°F (190°C).Cut the chicken into 1-inch (2.5-cm) cubed pieces and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sauté the chicken in batches until lightly golden on all sides but still pink in the middle, about 3 or 4 minutes.Transfer the chicken to a plate, reserving the oil in the skillet. Add the garlic and onion and sauté for 4 to 5 minutes until softened and light golden.Lower the heat to a gentle simmer and add the grape tomatoes and chicken stock or water and cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 5 minutes. Add the reserved chicken, artichoke hearts, gnocchi or orechiette pasta (cooked al dente, about 2 minutes under recommended cooking time) and spinach, stirring to combine well. Cook for 1 minute just until the spinach is wilted.Remove the skillet from the heat and stir in the lemon juice, zest, fresh basil leaves, mozzarella and half the grated Parmesan. Spoon the mixture into a 13- x 9-inch (33- x 23-cm) casserole dish or 6 individual 1½-cup (360-mL) ramekins. Top with the ACE Bakery® Grated Parmesan Crostino and the remaining Parmesan cheese. Bake for 30 to 35 minutes until the cheese is melted and bubbling.This recipe is from ACE Bakery®.
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