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.