1 can artichokes, drained
2 cups of fresh spinach
1/4 cup onion, diced
4 tbsp Herbs de Provence, split 3 tbsp and 1 tbsp
1/4 cup fresh basil, torn into pieces
1 tbsp garlic
2 tbsp olive oil
1 lbs chicken tenders
1 cup Parmesan cheese
2 zucchinis, made into pasta
Preheat oven to 450.
In a large skillet, add tomato through garlic. Remember to reserve 1 tbsp of the herbs for the chicken breading. Set heat to medium-low and let simmer. The longer it sits and melds together, the better!
Set out 2 shallow dishes or bowls. Place olive oil in one, and Parmesan cheese in the other. Add herbs to the cheese, mix well. Rinse chicken and cut away fat. Dip the chicken in the olive oil and then the cheese mixture. Place in a lightly greased 13x9 inch pan. Bake until slightly browned.
Prepare zucchini pasta by placing in boiling water for less than 2 minutes. Drain. Blanche in cold water.
Plate zucchini pasta, top with chicken pieces and then the sauce.
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