Chicken Alfredo with Spinach and Artichokes

6-8 boneless chicken tenders, or 2-3 boneless breasts

4-6 oz deli ham, optional

1 medium onion, diced

1 box Stouffer's frozen Creamed Spinach, defrosted

1 can artichoke hearts, rinsed, drained and chopped into bite size pieces

1/2 tub of Buitoni Light Alfredo sauce, about 1/2 cup

4 oz freshly grated Parmesan cheese

8 oz. tubular pasta such as penne or ziti

salt and pepper

olive oil

1 T butter

1/2 cup fresh breadcrumbs for topping [optional]

Saute onion in butter and a drizzle of olive oil over medium heat until transparent.  Push the onion to the side of the skillet, increase heat to medium high and add chicken tenders. Saute chicken 2-3 minutes a side until starting to brown.  Remove chicken and chop into bite sized pieces.  Return chicken to skillet and add ham.  Give it a few stirs until it begins to brown.  Add artichokes and stir.  Pour defrosted spinach into skillet, stir and add salt and pepper to taste.  Top with half the Parmesan and set aside.  Cook pasta until just done.  Drain the pasta and put it into a sprayed 8" x 8" deep casserole dish.  Microwave Alfredo sauce for 1 minute on high.  Pour 1/2 of container [or however much you want!] over hot pasta.  Add 1/2 of remaining cheese and toss to coat noodles with sauce.  Transfer chicken and vegetables to casserole placing on top of pasta.  Stir gently to combine.  Top with remaining cheese and breadcrumbs.  At this point the casserole can be covered and refrigerated overnight.  Uncover and bake at 350 for 35-45 minutes until bubbling and heated through.  Serves 6