chicken fusilli with spinach and artichokes

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By Lois Hernandez
from Waterbury, CT

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!!

serves 4
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For chicken fusilli with spinach and artichokes

  • 1/2 bag
    fusilli pasta
  • 1/2 bag
    fresh baby spinach
  • 3 clove
    garlic (crushed)
  • 3/4 c
    sun-dried tomatoes (chopped)
  • 1 can
    cream of shicken soup
  • 1 can
    swanson premium white chunk chicken
  • 4 Tbsp
    basil pesto
  • 3 slice
    cherry peppers (sliced in oil and chopped up)
  • 1 jar
  • 1/2 c
    green olives

How To Make chicken fusilli with spinach and artichokes

  • 1
    Cook the fusilli according to the package directions. Drain in a colander, reserve 1 cup of the cooking liquid and set aside.
  • 2
    In 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.
  • 3
    Mix 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.
  • 4
    Serve with shredded Parmesan Cheese on the top and a side salad.

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