Spinach Artichoke Pasta
My creation of this recipe was inspired by a pasta dish I had while living in San Antonio, Texas. I’ve tinkered with it over the years until I got it right where I want it. It comes together quickly and is a great dish for a small dinner party.
Serves 4
4 cups baby spinach, thinly sliced
1- 14oz can artichoke hearts, quartered
3 Roma tomatoes, small dice
3 slices bacon, cooked
1 large chicken breast
1/2 medium onion, thinly sliced
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
Parmesan cheese, finely grated for topping
16 oz of your favorite pasta
Salt & Pepper
Cook bacon until crisp in a small sautée pan, pat with paper towels, crumble with your hands and set aside. In a small saucepan, place the whole chicken breast and cover with 1 inch of water. Place on low/medium heat and poach for 20 minutes (check center to ensure fully cooked). While chicken is poaching, in a large sautée pan, heat 3 TBsp oil (olive, avocado or canola). Add onions and cook until slightly soft then add garlic and cook for three minutes. Add tomatoes and artichoke hearts and cook for 5 minutes more. Add broth ad heavy cream and cook over low/medium heat stirring occasionally until sauce thickens.
Cook pasta as directed on the package, while sauce is thickening. Remove chicken from water and let cool until it is comfortable to handle. Remove any excess fat and shred chicken with a fork into bite size pieces. When pasta is just about cooked, toss chicken, spinach and bacon into sauce to heat through. Salt & pepper to taste. Drain the water from the pasta then pour it into the pan with the sauce. Toss pasta until thoroughly coated. Sprinkle with Parmesan cheese and serve. Enjoy!
***To make this recipe even easier, you can use pre-roasted chicken breast or rotisserie chicken cut into bit size pieces.
