Dinner last night brought to us by Betty Crocker, very yummy, super cheesy, easy to make.
4 cups water
2 (12 oz each) cans evaporated milk (I used the fat free kind to take the calorie count down a bit)
1 teaspoon salt
2 cloves garlic, finely chopped
1 pound uncooked pasta of your choice (the recipe originally called for ziti)
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken (I used 1 drained can of Costco chicken)
1 (14 oz) can artichoke hearts, drained and coarsely chopped
10 oz (about 2 1/2 cups) Parmesan cheese (this was a lot, next time I think I’ll cut it in half)
juice of 2 lemons (about 2/3 cup)
2 tablespoons butter (I’m not sure this was necessary so next time I might try it without)
4 cups (5 oz package) baby spinach
1/2 teaspoon pepper
1 In Dutch oven, heat water, 1 can evaporated milk, salt, garlic and pasta to simmering over medium heat. Simmer 12 – 14 minutes, stirring frequently, until pasta is tender. (Don’t ever stop stirring frequently the whole time you are making this or the bottom of the pan will scorch.)
2 Beat remaining can of evaporated milk and cornstarch in medium bowl then stir in chicken and artichokes. Add mixture to Dutch oven, return to simmering and continue to simmer 1 – 3 minutes or until thickened and mixture coats back of spoon.
3 Remove from heat, stir in half the cheese and the lemon juice. Stir until cheese melts then add remaining cheese and butter and stir again.
4 Add spinach and stir until wilted.