Wednesday, September 11, 2013

Spinach Artichoke Pasta

If you like Spinach Artichoke Dip, you'll love this pasta. The only thing I did different was add chicken because let's face it, my husband can't handle a meal without meat. So you could make this with or without chicken and it would be delicious!

Printable Recipe

Spinach Artichoke Pasta
1 lb boneless skinless chicken breasts
16 oz bowtie pasta
1 tsp butter
2 cloves garlic, minced
8 oz cream cheese
1/2 cup milk
1/2 cup sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
14 oz can artichoke hearts in water, drained and chopped
10 oz spinach (frozen, thawed, and drained) or fresh spinach, blanched
1/2 cup shredded parmesan cheese

Heat 2 Tbsp olive oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet for about 5 minutes on each side, or until cooked through. Remove from pan and cover with foil.

Cook pasta according to directions on the package. Drain and set aside.

In the same skillet that was used to cook the chicken, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk. Add sour cream, lemon juice, salt, and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese. Combine sauce with pasta. Cut chicken into slices and add to pasta. Mix well. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from A Life of Flavor

Past Recipes:
One year ago: Southwestern Chopped Chicken Salad
Two years ago: Rosemary Ranch Chicken Kebobs
Three years ago: Super Burritos

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