Yield: 2 Servings

Adapted from: Delish

A play on spinach artichoke dip turned into a pasta dish with chicken.

Note: First, I really liked this. Second, we think it could be improved some. The sauce was on the thick side. A bit more pasta water could have thinned it, but there could also be more sauce, so increase the sauce ingredients next time. I also used heavy cream instead of milk. But I thought I added enough water to fix that. The spinach is cooked first, but it should have been last, or cooked right in the sauce before the final mix.

• 6oz rigatoni or similar pasta
• 1TBS extra-virgin olive oil
• 1cloves garlic, minced
• 2cups baby spinach
• 115-oz can artichoke hearts, quartered
• 12oz boneless skinless chicken breasts
• salt & black pepper
• 2TBS butter
• 1TBS AP flour
• ½-1cup chicken broth
• ½-1cup milk (or cream)
• ½cup shredded mozzarella
• ¼cup freshly grated Parmesan, plus more for garnish

Prep:

Tenderize chicken breast with a jacquard, then slice into bite sized pieces. Season with salt and pepper.

Cook pasta:

In a large pot of salted boiling water, cook pasta until al dente.

Reserve ½ cup pasta water. Drain the remaining water.

Cook chicken:
In a large skillet over medium heat, heat 1 TBS oil. Add garlic and chicken to skillet. Cook until chicken is golden and nearly cooked through. Remove to bowl.

Finish:
To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk or cream, mozzarella and Parmesan. Stir in artichokes. Season with salt and pepper. 

Add in the spinach and cook until spinach is wilted, 2 minutes.

Add cooked pasta to skillet and toss with sauce until coated. Return chicken to the skillet and toss to combine. Add reserved pasta water to obtain desired consistency.

Remove to serving bowl and serve.