chicken spinach and artichoke rigatoni
Ingredients:
- 12 oz. pasta
- 1 tbsp. extra-virgin olive oil
- 2 cloves garlic (minced)
- 3 c. baby spinach
- 1 15-oz. can artichoke hearts (quartered)
- 1 lb. boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 3 tbsp. butter
- 2 tbsp. all-purpose flour
- 1/2 c. low-sodium chicken broth
- 1/2 c. milk
- 1 c. shredded mozzarella
- 1/4 c. shredded parmesan (plus more for garnish)
Directions:
- In a large pot of salted boiling water, cook pasta
- Drain, reserving 1 cup pasta water, and return to pot
- Meanwhile in a large skillet over medium heat, heat oil
- Add garlic and spinach and cook until wilted (3 minutes)
- Then add artichokes and cook until heated through
- Set aside
- Add chicken to skillet and season with salt and pepper
- Cook until golden and cooked through, 6 minutes per side
- Set aside
- To skillet, add butter and let melt
- Add flour and whisk until combined
- Then add chicken broth, milk, and cheese
- Season with salt and pepper
- Return cooked pasta to skillet and toss with sauce until coated
- Add spinach and artichokes and toss until combined
- Garnish with parm and serve
Notes:
Nutrition Facts: