spinach artichoke dip pasta
Found this on pinterest and I will be making this as it sounds wonderful! You can make it with meat or without. I like the choice and she lowered the calories by using reduced fat sour cream and cream cheese! Thats a plus in my book! Thought I would share it with you all as well! Thank you Nicole Moss for creating this beautiful dish!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 - (13oz) box shell pasta
- 1 teaspoon butter
- 2 teaspoons minced fresh garlic
- 1 - 8 oz package reduced fat (not fat free) cream cheese
- 1/2 cup milk
- 1/2 cup reduced fat sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 - 14 oz can artichoke hearts (packed in water), drained and chopped
- 1 - 9 oz package frozen spinach, thawed and squeezed dry in a clean towel
- 1/2 cup shredded parmesan cheese
- 1 cup cup chopped cooked chicken (optional)
- - •additional parmesan for serving
How To Make spinach artichoke dip pasta
-
Step 1Cook pasta according to package directions.
-
Step 2In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
-
Step 3Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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