This Chicken Spinach Artichoke variety was just as delicious as the original. I made a double batch to share with my family, and we all enjoyed it!
Creamy Chicken Spinach Artichoke Pasta
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·1½ TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded mozzarella cheese
·¾ cup skim milk
·1 cup cooked, shredded chicken
·1-2 cups fresh spinach leaves
·¼ cup chopped artichoke hearts
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.
Once boiling, add the pasta and cook for as long as the box’s directions indicate. Once the pasta is cooked to al dente, reduce the heat to medium and mix in the mozzarella cheese until melted. Remove from heat and stir in the milk, chicken, spinach leaves, and artichoke hearts. Stir until spinach is wilted. Serve.