Mediterranean Chicken & Artichoke with Spinach & Toasted Pine Nut Couscous

This is my own Creation.
Mediterranean Chicken, Artichoke, and Spinach with Toasted Pine nut Couscous.
Ingrediants:
2 lbs Chicken breasts
1 Can Artichoke Hearts w/ Brine
1 med. Onion Chopped
1 Clove Chopped Garlic
1 Can (14 oz) reduced sodium Chicken Broth
1 Medium Zucchini
1 Cup Halved Grap Tomatoes or 1/2 Cup Roasted Red Tomatoes
2 Cups Fresh Spinach (about 2 handfuls)
1 Box Toasted Pine Nut Mediterranean flavored couscous
2 Tbs. Mediterranean Spice
1/4 tsp. Crushed Red Pepper Flakes
1/4 Cup Balsamic Vinegar

Chopped Parsely for Garnish

Method:
In a slow cooker combine chicken broth, chicken breasts, can of Artichoke hearts, onion, garlic, and spices. Cook for 3-4 hours
Place Chopped Zucchini, Tomatoes, Spinach, and Balsamic Vinegar in pot. Cover and cook for about 15 minutes or until cooked completely.
Remove Chicken & vegetables with a slotted spoon and set aside. Stir Couscous mix into the remaining liquid. Cover and cook 5 minutes or until the remaining liquid is absorbed.

Serve Chicken and Veggies over Coucous. Sprinkle Chopped Parsely over top.
Enjoy!

Spinach Artichoke Pasta

Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper

Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.

3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.

4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.

5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.

6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.

7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .