So yesterday that is what he did. It was basically Spinach and Artichoke Dip served on pasta with some chicken. It was excellent. We will have again.
Spinach and Artichoke Penne with Chicken
|Photo by ALB|
Adapted from Closet Cooking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 (6 ounce) chicken breasts, cut into 1-inch pieces
Salt and Pepper to taste
10 ounces spinach, thawed or wilted, squeezed of excess liquid and coarsely chopped
1 (14 ounce) can artichoke hearts, coarsely chopped
8 ounces cream cheese, room temperature (used low-fat)
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
salt, pepper and cayenne to taste
1 tablespoon oil (used cooking spray)
1 onion, diced
2 cloves garlic, chopped
1 cup chicken broth
10 oz uncooked Penne
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large Dutch oven over medium-high. Add cooking spray to pan. Season the chicken with salt and pepper to taste. Add onion, chicken and garlic to pan and cook over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, spinach, cheeses, seasoning and broth; heat through.
3. Drain pasta; toss with chicken mixture.
Yield: 5 servings.
14 Smart Points (my additions/subtractions at 5 servings)