spinach, artichoke & chicken penne pasta

Name: Spinach, Artichoke & Chicken Penne Pasta
Prep time: 45 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 6 tablespoon(s) butter; 4 clove(s) garlic, finely minced; 2 bag(s) baby spinach; 2 can(s) baby artichoke hearts, drained & halved or quartered; 3 - large boneless chicken breasts, cut into 1/2 to 1 inch pieces; 3 tablespoon(s) all purpose flour; 3 cup(s) whole milk; 1/4 teaspoon(s) cayenne pepper; - salt & pepper to taste; 1/2 cup(s) grated parmesan cheese; 1 1/2 cup(s) grated mozzarella cheese, part skim or regular; 1/2 cup(s) low sodium chicken broth (less or more) only if needed; 12 ounce(s) penne pasta, cooked until al dente; 1/2 cup(s) seasoned panko breadcrumbs; - crushed red pepper flakes, to taste (optional)

6 Pinches

Jennifer Swanson

HOUSTON, TX

Updated on Apr 24, 2015

I usually serve this with a salad and garlic cheese bread. I used Italian seasoned Panko Breadcrumbs but you can use whatever seasoning you wish. Substituting cooked peeled shrimp instead of chicken also goes well in this dish. Alternatively, you could eliminate the chicken for a satisfying vegan main dish or side dish. This recipe is adapted from The Pioneer Woman (http://thepioneerwoman.com).

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prep time 45 Min

cook time 30 Min

method Stove Top

yield Makes a lot! Serves at least 8.

Ingredients

6 tablespoons butter
4 cloves garlic, finely minced
2 bags baby spinach
2 cans baby artichoke hearts, drained & halved or quartered
3 - large boneless chicken breasts, cut into 1/2 to 1 inch pieces
3 tablespoons all purpose flour
3 cups whole milk
1/4 teaspoon cayenne pepper
- salt & pepper to taste
1/2 cup grated parmesan cheese
1 1/2 cups grated mozzarella cheese, part skim or regular
1/2 cup low sodium chicken broth (less or more) only if needed
12 ounces penne pasta, cooked until al dente
1/2 cup seasoned panko breadcrumbs
- crushed red pepper flakes, to taste (optional)

How To Make spinach, artichoke & chicken penne pasta

Step 1

On medium high heat, melt 2 tablespoons butter in a large, deep skillet. Add garlic and throw in the spinach. Stir until wilted, about 1 minute. Remove spinach from skillet and set aside.

Step 2

Add 2 tablespoons butter to the same skillet and raise heat to high. Throw in the artichokes & stir until they get a little color - about 1 to 2 minutes. Remove the artichokes from skillet and set aside.
Step 3

Reduce heat to low. Add 2 tablespoons butter to the skillet. When melted, spinkle in the flour and whisk until combined. Pour in milk and whisk to combine. Let cook for 3 to 4 minutes or until starting to thicken. Add Parmesan, Mozzarella, cayenne pepper, salt and pepper. Stir to melt. If too thick, add in chicken broth if needed.
Step 4

Add the artichokes and cooked pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl (or casserole dish). Sprinkle the top with plenty of Panko Breadcrumbs for crunch and top with crushed red pepper flakes.
Step 5

Serve immediately!
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