chicken fusilli with spinach and artichokes
I wanted something different for dinner so I went through my cupboard, rummaged through my frige and chose ingredients that I thought would go good together. I tossed everything together and came up with this delicious recipe!!
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yield
4 serving(s)
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For chicken fusilli with spinach and artichokes
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1/2 bagfusilli pasta
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1/2 bagfresh baby spinach
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3 clovegarlic (crushed)
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3/4 csun-dried tomatoes (chopped)
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1 cancream of shicken soup
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1 canswanson premium white chunk chicken
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4 Tbspbasil pesto
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3 slicecherry peppers (sliced in oil and chopped up)
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1 jarartichokes
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1/2 cgreen olives
How To Make chicken fusilli with spinach and artichokes
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1Cook the fusilli according to the package directions. Drain in a colander, reserve 1 cup of the cooking liquid and set aside.
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2In a large pan, combine the garlic, sun-dried tomatoes, soup, chicken chunks, pesto, cherry peppers, artichokes and green olives. Cook together until the mixture starts to boil. Stir in the baby spinach and the reserved cooking water. Cover the pan, lower the heat and let simmer for about 10 minutes.
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3Mix the cooked Fusilli pasta into the pan and mix well. Cover pan and let sit for about another 10 minutes for the flavors to merge.
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4Serve with shredded Parmesan Cheese on the top and a side salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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