On our recent girls trip, one of our dinners was a chicken pasta that this year’s “trip planner” cooked up. It was very tasty! Her daughter had sent the ingredients to her by text weeks before, and she’d made it for her other family members. I soon knew why she made it for us. It’s quick and e-a-s-y – and very tasty!
I put together the ingredients for our meal with visiting family Saturday night and noted quantities and my procedure. (I figured you’d want to know amounts!)
While cooking your choice of pasta in boiling water, start the meat sauce. By the time your pasta is ready, the sauce should be ready, as well. It’s amazingly quick!
Begin with a block of cream cheese and a package of frozen chopped spinach. You can’t mess this up. You could probably dump all the ingredients into the pan, stir and heat thoroughly, and it would be fine. But, this is what I did.
Stir it around while heating. Add a can of drained and chopped artichoke hearts. Mix while cream cheese continues to melt.
Add chopped, cooked chicken pieces and one cup of water from the pasta cooking pot.
Mix everything around really well and add shredded mozzarella cheese and a little parmesan.
Drain water from cooked pasta and serve it up! Top with meat sauce and sprinkle with additional shredded parmesan.
- 12 ounces of pasta (any type - your choice)
- 8-ounce block of cream cheese
- 10-ounce package frozen chopped spinach
- 14-ounce can artichoke hearts, drained and chopped
- 4 cups cooked and chopped chicken pieces
- 1 cup pasta water
- 1 cup shredded mozzarella
- ½ cup shredded parmesan plus more for sprinkling
- Salt and pepper to taste
- 1 Tablespoon dried chopped parsley
- Cook pasta in salted boiling water.
- While pasta cooks, melt cream cheese in large, shallow skillet. Add spinach and artichoke hearts. Stir to combine as cream cheese melts.
- Add chicken pieces and water. Blend well while heating.
- Add cheeses and stir until melted.
- Strain pasta and serve, topped with meat sauce.
- Sprinkle with additional parmesan cheese, salt, and pepper to taste.
- Garnish with dried chopped parsley.
Oh, and I didn’t do this because our visiting family isn’t much for garnishes, but you should totally garnish with chopped parsley.
This dish is wonderful when you eat it for a meal, and even better the next day when you eat any leftovers! Maybe you should double the recipe so you’ll have plenty for the days ahead.
Lucky for me, our guests went home, and the rest was for me! 🙂
Does your family like leftovers? Do you get to eat them all?
I’m sharing at Metamorphosis Monday.