• 16oz penne pasta
• 1-2 chicken breasts, cut into strips
• salt
• pepper
• onion powder
• garlic powder
• 1-2 T olive oil
• 10oz fresh baby spinach
• 2 14oz cans artichoke hearts, quartered
• 1-2 roma tomatoes, diced
• 2 c alfredo sauce
• 1 c shredded mozzarella

Cook penne pasta according to package directions, until al dente. Strain pasta and set aside.

In another pot, cook the strips of chicken over medium heat, seasoning with salt, pepper, onion powder, and garlic powder, until cooked through and golden brown. Add the olive oil and spinach to the pan, stirring often and allowing the leaves to wilt.

Add remaining ingredients and continue to cook, stirring regularly, until everything is warm and mozzarella is melted.