Spinach & Artichocke With Chicken Over Rice

I love the combination of spinach and artichoke.  It's classic, right? Granted, my favorite pairing of the two involves lots of cheese and gooey dipping consistency eaten with Tostitos... but alas, I can't eat that for dinner or I'd be sick.  I decided instead to make a spinach and artichoke dish that could be spooned over rice.  If preferred this could easily be made into a pasta dish as well.  It was delicious people!  Without further ado, here's the recipe - a Rachel original.

Spinach & Artichoke With Chicken Over Rice
Serves 2 (if you are me and my hubby) to 4

Ingredients:
1 lb chicken breast cut into bite sized pieces
1 T Italian seasoning (or 1/2 tsp Basil, 1/2 tsp Oregano, salt & pepper)
1 T olive oil
2-3 tsp chopped garlic
1/2 cup chopped onion (red or yellow, I used red)
1-2 Tablespoons prepared pesto
1 large bag spinach
1 can artichoke hearts drained and chopped coarsely
1 can diced tomatoes (seasoned or not) undrained
1/2 cup chicken broth
1 bag Uncle Ben's instant Brown Rice

Directions:
 Heat skillet over medium-high heat.  Season chicken breast pieces with Italian Seasoning - chicken should be pretty liberally coated.  Cook chicken in pan with olive oil until done.  Remove chicken from pan and set aside.

No need to clean the pan out, just re-heat pan and add garlic, onion and pesto, cook for about 2 minutes.  Add bag of spinach and begin to wilt the leaves.  When leaves are about 1/2 way cooked add artichoke hearts, diced tomatoes and chicken broth.  Stir to combine and continue to cook until spinach is entirely wilted.  Add cooked chicken back into pan and mix together.

Voila! Serve mixture over rice, sprinkle liberally with Parmesean cheese because cheese makes everything go from yummy to SUPER yummy.  Enjoy.