Spinach, Artichoke & Chicken Penne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
1 pound(s) penne pasta |
3/4 pound(s) chicken breasts (2 sm pieces) |
1 onion finely chopped |
3-4 garlic cloves finely chopped |
1/2 cup(s) dry white wine |
1 cup(s) cream/whole milk |
2-3 peppers - red, yellow, orange finely chopped |
1 cup(s) asiago/provolone cheese grated |
10 ounce(s) chopped, frozen spinach thawed, wrung dry & separated |
14 ounce(s) can artichoke hearts in water drained & chopped |
1 tablespoon(s) evoo |
2 tablespoon(s) butter |
2 tablespoon(s) flour |
1 cup(s) chicken stock |
pepper & nutmeg to taste |
parmigiano-reggiano cheese grated |
Directions:
1. Prepare all chopped/grated ingredients before starting.
2. Boil pasta in salted water as directed.
3. Heat EVOO in large skillet and add cubed chicken breasts. Cook thoroughly & remove from pan & keep warm.
4. Melt butter in EVOO & add onions, garlic, & peppers. Season with salt & pepper (or Montreal chicken seasoning) & cook 8-10 minutes, stir occasionally.
5. Sprinkle flour over onion mixture & stir 1 min.
6. Whisk in white wine.
7. Add stock & stir one min.
8. Stir in cream & season with nutmeg.
9. Thicken sauce over low heat.
10. Stir in spinach & artichokes & heat through.
11. Melt cheese into sauce.
12. Drain pasta & toss with sauce & chicken.
13. Salt & pepper to taste. Garnish with parmigiano cheese.
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