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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. —Tamara Duncan Ingredients:
8 ounces uncooked penne pasta |
1 cup cubed fully cooked ham |
2 teaspoons minced garlic |
2 tablespoons olive oil |
3/4 pound cooked chicken breast, cut into strips |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped |
1/4 cup chopped seeded plum tomato |
1 jar (15 ounces) alfredo sauce |
1 cup milk |
1/2 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese. Yield: 4-6 servings.
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