Chicken Spinach and Artichoke Arrabiata with Pasta

Karen B


I made this one night when I had not much in the house. The ingredients came together for a fabulous meal. Try it with shrimp, or other seafood.

pinch tips: How to Carve a Whole Chicken






35 Min


1 Hr


Stove Top


boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting)
2 Tbsp
olive oil
1 tsp
oregano, dried
1/2 tsp
thyme, dried
1/4 tsp
cayenne pepper
1 Tbsp
parsley, chopped
1/2 tsp
1/2 tsp
1 medium
onion, quartered, and sliced into 1/2 inch slices
2 clove
garlic, minced (or 1 tablespoon prepared minced garlic from the jar)
1 can(s)
artichoke hearts (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)
2 c
fresh spinach (cut chiffonade style--roll a bunch of the leaves together cigar-style, and then slice through with a knife to make ribbons) or 1 package frozen chopped spinach, thawed and drained.
1 jar(s)
spicy pasta sauce (tomato based, any flavor works, but spicy works best. if using a garden style sauce, increase the cayenne to taste.)
1 pkg
penne or other pasta, cooked

Directions Step-By-Step

Cut up the chicken. Heat the olive oil in a deep skillet. Add the chicken and cook through.
Add the sliced onion, cook until mostly tender. Add the garlic, seasonings, artichokes, and spinach. Continue cooking until some browning of the chicken and onion occurs, but not too much.
Add the jar of sauce, continue to cook on very low until chicken is fork tender. Serve over pasta or rice.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Dairy Free
Collection: Perfect Pastas
Other Tag: Quick & Easy