Tuesday, August 31, 2010
Chicken Artichoke YUM!
1- 1 1/2 pounds boneless skinless chicken breast cooked and diced (3 breasts)
2 cups Brown rice, cooked
1 bag (6 oz) baby spinach
1 can (14 oz) Artichoke hearts, chopped (not marinated)
1/2 cup fat free Greek yogurt
2 pieces Laughing cow Light Cheese (3 syns)
1/3 cups Minced onion
1/4 cup Parmesan Cheese, shredded, divided (5 syns)
3/4 tsp black pepper
3/4 tsp garlic powder
Preheat oven to 350F.
Cook rice according to package directions.
In a large bowl combine hot rice and the spinach. Stir until the spinach wilts.
Add the rest of the ingredients except half of the parmesan.
Stir well and place in a 9x13 pan sprayed with Pam.
Top with remaining cheese.
Bake for 30 minutes until bubbly.