Spinach Artichoke Pasta

I thought this recipe was amazing! I love pasta! I love fresh spinach and artichokes, and...ya'll all know I like a little kick, this recipe had it!  If you don't like cooked spinach, like my hubby, than you won't like it as much as I did, but you can always leave it out too! My kids loved it, I'd recommend not sprinkling any of the red pepper flakes on the kid's pasta though.  But, seriously, this is restaurant quality pasta! Let me know if you try it!

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute.

Remove spinach from heat and set aside.

Add chopped chicken and fry until cooked all the way through.  Remove chicken and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. 

Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. 

Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes, chicken and pasta, tossing gently to combine. 

Gently fold in spinach, then pour the pasta into a serving bowl. 

Sprinkle the top with crushed red pepper flakes and plenty of breadcrumbs for crunch.

Spinach Artichoke Pasta

6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved

1 lb Chicken cut up
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
 Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked
1/2 cup Seasoned Breadcrumbs
Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add cut up chicken to the hot pot or skillet and cook until no longer pink.  Remove from the skillet and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes, chicken and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of breadcrumbs for crunch.

Serve immediately! Enjoy!

Recipe Adapted from: The Pioneer Woman