Spinach Artichoke Chicken & Pasta

Makes : Yield_value_display4 Yield_measureservings Prep10 minsCook23 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

370

Total Fat

12g

Saturated Fat

4g

Cholesterol

95mg

Sodium

470mg

Total Carbs

31g

Dietary Fiber

7g

Sugars

3g

Protein

34g

Calcium

175mg

Iron

5mg

Potassium

544mg

Ingredients
  1. 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  2. 1 Tbsp. olive oil
  3. 1 box (8 oz.) frozen artichoke hearts, thawed and chopped
  4. 1 1/2 cups water
  5. 1/2 cup milk
  6. 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
  7. 1 1/2 ounces cream cheese, at room temperature
  8. 1 package (5 oz.) baby spinach leaves
  9. 2 Tbsp. chopped sun-dried tomatoes packed in oil

Directions

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1. SEASON chicken, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 6 minutes. Remove and set aside.

2. ADD artichoke hearts to same skillet and cook, stirring occasionally, until browned, about 4 minutes. Remove and set aside.

3. STIR water, milk, Knorr® Italian Sides™ - Creamy Garlic Shells and cream cheese into same skillet and bring to a boil. Cover; reduce heat and cook, stirring occasionally, 11 minutes or until pasta is tender. Stir in spinach, chicken, artichoke hearts and sun-dried tomatoes. Cover and let stand 2 minutes. Serve, if desired with grated Parmesan cheese; now it's delicious. Dig in!

Plant-Based Tip: Replace chicken with 1 can (15 oz.) cannellini beans, rinsed & drained. Cook in oil 2 minutes, remove. Then continue as above.