• Cleveland Cooking

Spinach & Artichoke Pasta

We had spinach and artichoke dip over the weekend and I forgot how good it was! I was stumped with dinner one night and came up with this recipe. I kept out the mayonnaise that was in the dip we made but you can add it if you like. It adds a bit of tanginess to the dish. Make it your own!



Ingredients:

1 1/2 pounds of boneless, skinless chicken

1 teaspoon of powdered garlic

1/2 teaspoon of sea salt

1/2 teaspoon of cracked black pepper

5 ounces of fresh spinach

1 teaspoon of olive oil

1/2 pound of fresh pasta

12 ounces of cream cheese

1/2 cup of almond milk or regular milk

1/4 cup of sour cream

1 cup of grated parmesan, asiago, or a combination of both


Preheat your oven to 375 degrees F.


Place chicken on a baking sheet and season with sea salt, pepper, and garlic powder and bake for 25 minutes or if reached 165 degrees F


Place spinach in a large skillet and add olive oil. Stir spinach until wilted and set the skillet aside off the heat.


When chicken is done, cut into bite sized pieces.


Cook pasta according to directions on the package.


Add chicken, cream cheese and milk to the same large skillet as wilted spinach. Stir over medium heat until cream cheese is melted.


Add sour cream and grated cheese and stir to combine.


Simmer on medium heat for about 10 minutes.


Add cooked pasta and simmer for another 10 minutes. Serve warm.


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