Cheesy Spinach and Artichoke Chicken Pasta - Averie Cooks

Name: Cheesy Spinach and Artichoke Chicken Pasta - Averie Cooks
Ingredients: 1 pound bowtie pasta, cooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or a small-shaped pasta may be substituted); 4 tablespoons olive oil, plus more if necessary; 1.75 to 2 pounds boneless skinless chicken breast, diced into bite-sized pieces; kosher salt and freshly ground black pepper, to taste; 1 tablespoon Italian seasoning, or to taste, plus more if desired; 3 to 4 cloves garlic, finely minced or pressed; 5 ounces fresh baby spinach (about 4 heaping handfuls); 12 ounces artichoke hearts (I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer); one 12-ounce jar fire-roasted red bell peppers, drained and diced small (another red pepper variety may be substituted or use half of a fresh red bell pepper diced small and cook it with the chicken); 2 cups shredded Monterey Jack cheese (Pepper Jack or mozzarella may be substituted); 1/3 cup freshly grated Parmesan cheese; fresh parsley, optional for garnishing

"Cheesy Spinach and Artichoke Chicken Pasta – Imagine spinach and artichoke-flavored PASTA spiked with juicy chicken, red peppers, and TWO types of melted cheese!! A family favorite big-batch COMFORT FOOD PANTRY RECIPE that’s great for meal prepping!! How Does The Cheesy Spinach and Artichoke Pasta Taste? If you like spinach and artichoke dip, you’re going […]..."

INGREDIENTS

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1 pound bowtie pasta, cooked according to package directions and drained (rotini, fusilli, penne, ziti, small shells, or a small-shaped pasta may be substituted)

•

4 tablespoons olive oil, plus more if necessary

•

1.75 to 2 pounds boneless skinless chicken breast, diced into bite-sized pieces

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kosher salt and freshly ground black pepper, to taste

•

1 tablespoon Italian seasoning, or to taste, plus more if desired

•

3 to 4 cloves garlic, finely minced or pressed

•

5 ounces fresh baby spinach (about 4 heaping handfuls)

•

12 ounces artichoke hearts (I used previously frozen that I thaw, drain, and keep whole; dice them if you prefer)

•

one 12-ounce jar fire-roasted red bell peppers, drained and diced small (another red pepper variety may be substituted or use half of a fresh red bell pepper diced small and cook it with the chicken)

•

2 cups shredded Monterey Jack cheese (Pepper Jack or mozzarella may be substituted)

•

1/3 cup freshly grated Parmesan cheese

•

fresh parsley, optional for garnishing

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