Spinach & Artichoke Dip Pasta with Chicken

Spinach & Artichoke Dip Pasta with Chicken Is Romantically Italian

You can prepare Spinach & Artichoke Dip Pasta with Chicken in less than half an hour combining the lovely spinach and artichoke dip with a creamy chicken pasta for an enriching and gooey Italian recipe.

Ingredients :-

• 1 cup whole-wheat rotini pasta
• 4 boneless chicken breasts
• 1 package roughly chopped baby spinach
• 1 tbsp water
• 1/2 cup low-fat cream cheese, cut into chunks
• ¾ cup low-fat milk
• ¼ tsp kosher salt, divided
• ¼ tsp ground pepper, divided
• ½ cup grated Parmesan cheese, plus more for garnish
• 2 tsp garlic powder
• 1 can artichoke hearts, rinsed, squeezed dry and chopped
• 1 tbsp olive oil

Method :-

• Bring a saucepan of water to a boil and cook pasta according to package instructions. Drain and leave aside.
• Sprinkle chicken with 1/8 tsp each salt and pepper. Heat oil in a non-stick frying pan over medium flame. Add the chicken and cook until brown. Then transfer to a plate.
• Mix spinach and water in a saucepan. Cook over medium flame until just wilted for about 2 minutes. Add cream cheese and milk to the pan and stir until melted. Add Parmesan, garlic powder and the remaining 1/8 tsp each salt and pepper and whisk until thickened and bubbling. Add artichokes and the cooked pasta and toss gently.
• Divide the pasta mixture among 4 bowls. Thinly slice each chicken breast and arrange on top of the pasta. Sprinkle with additional Parmesan and serve hot.

Have you eaten Chicken With Cranberry Sauce?