One Pot Parmesan Chicken Pasta with Artichokes and Spinach

One Pot Parmesan Chicken Pasta with Artichokes and Spinach

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.

9 thoughts on “One Pot Parmesan Chicken Pasta with Artichokes and Spinach

  1. Alan and family are here for Spring Break, they are at the beach and this will be a perfect dinner for them when they return hungry and tired. Thanks again for all of your great recipes, that I use in the summer for all of the beach goers. Hope all is well in Utah and Normal. Alice

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