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Creamy Chicken, Spinach & Artichoke Pasta
You’re going to love this Creamy Chicken, Spinach & Artichoke Pasta! It comes together in under half an hour, and if you pop the chicken breasts in a crockpot in the morning, preparing dinner will be even quicker – just shred the chicken and you’re all set! This recipe requires minimal dishes, making clean-up easy. With its fresh and light flavors of garlic, Pinot Grigio, spinach, and artichoke, it’s the perfect dish for summer.
Ingredients:
3 Chicken breasts
1 lb dry spaghetti
2 tbsp butter
1/2 small yellow onion, diced
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/3 cup Pinot Grigio or cooking Sherry
4 oz fresh baby spinach
1 (14 oz) jar of artichoke hearts, chopped
1/2 cup plain Greek yogurt (preferably whole)
1 cup reserved pasta water
Juice of 1 lemon
Parmesan cheese, grated
Basil, chopped
Directions:
- You can prepare the chicken for this dish in two ways. Place three chicken breasts in a crockpot with salt and pepper, and cook on low for a few hours, then shred the chicken to mix into the final dish. Or, bake the chicken in the oven at 400°F for about 20 minutes until it reaches an internal temperature of 165°F, then slice it and add it to the dish.
- Bring a large pot of heavily salted water to a boil over high heat. Drop in spaghetti, give it a gentle stir and cook according to package directions. Before straining the spaghetti, reserve 1 cup of pasta water to help create the sauce. When pasta is done cooking, strain and leave pasta in a colander. Return pot to stove, no heat required. We will make our sauce in this pot in just a little bit!
- While pasta is cooking, put a deep pan over medium heat. Heat 1 tbsp of extra virgin olive oil, add onion. Once the onion is softened, about 2-3 minutes, drop heat to low and add garlic, red pepper flakes and spinach leaves, stirring occasionally. Cook until spinach is wilted, 2-3 minutes. Add artichokes and gently stir to combine. Remove pan from heat.
- Let’s go back to that empty pasta pot! Add Greek yogurt, lemon juice and 1/4 cup of reserved pasta water. Whisk to combine. If the sauce looks too thick, slowly add more reserved water until the desired consistency is reached. Place the strained pasta back into the pot with the sauce and use tongs to gently toss the noodles to coat. Add vegetables from the deep pan into the pasta and gently toss to combine. Top with grated parmesan cheese and chopped basil.
Serve with garlic toast and salad
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