Chicken Spinach and Artichoke Arrabiata with Pasta

Karen B

By
@kittyohkitty

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.


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Rating:

Comments:

Serves:

4-6

Prep:

35 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4
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
salt
1/2 tsp
pepper
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

1
Cut up the chicken. Heat the olive oil in a deep skillet. Add the chicken and cook through.
2
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.
3
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