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Recipe: Chicken, Spinach, and Artichoke Pasta

It is a spinach and artichoke dip with additional protein that instead of being a dip it is now adapted and made into pasta. This recipe is from from the address:

This recipe goes hand in hand with the dietary fiber. It includes many different nutritional benefits and parts of it can be substituted. For example instead of using regular pasta substitute whole wheat! For the recipe it is simple.

First we must get the ingredients! ONTO THE STORE! Sorry for all capital letters but I hope you can feel the excitement that we have.


· 12 oz. whole wheat penne or other whole wheat pasta

· 2 tbsp. extra-virgin olive oil

· 2 cloves garlic, minced

· 3 c. baby spinach

· 1 (15-oz.) can artichoke hearts, quartered

· 1 lb. boneless skinless chicken breasts

· Kosher salt

· Freshly ground black pepper

· 3 tbsp. oil or preferably grapeseed oil

· 2 tbsp. all-purpose flour

· 1/2 c. low-sodium chicken broth

· 1/2 c. skim milk or 2% milk

· 1 c. low fat shredded mozzarella

· 1/4 c. freshly grated Parmesan, plus more for garnish

It looks like a lot of fresh vegetables. That is a good sign for a healthy meal. Instead of butter we can use olive oil or grapeseed oil but please do not use vegetable oil. And Instead of rigatoni or regular pasta we can use whole wheat penne or other whole wheat pasta! For milk we should use skim milk or 2% milk, and shredded mozzarella should be low fat. This will allow us to maintain a healthy outlook for this meal.

Now that we have the ingredients we need to make the meal. There are six steps to creating this artistic creation.

First: In a large pot of salted boiling water, cook rigatoni until al dente. Drain, reserving 1 cup pasta water.

Second: Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and spinach and cook until spinach is wilted, 3 minutes. Stir in artichokes, then transfer to a plate.

Third: Add remaining tablespoon oil and chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, and then slice.

Fourth: To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk, mozzarella and Parmesan. Season with salt and pepper.

Fifth: Add cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.

And finally the sixth step: Serve with Parmesan.

Sorry, this is the final step: Enjoy!

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