Even I was super impressed with the way this creamy artichoke and spinach pasta came out.
Let’s get the basics out of the way – this is another one of those recipes that you can modify to fit your tastes. The way I made it, it’s gluten free, but … take out the chicken, and it’s vegetarian. If gluten free isn’t a concern, use regular pasta.
It also makes for great leftovers. I took some of the pasta and added a can of skinless, boneless salmon for some protein the next day and it was the perfect lunch. I also froze what was left in a container. Once I know how it freezes, I will update the post.
Minus soup, this was the first time in about 15 years that I made chicken for myself. Part of the food allergy issue is eating a variety of foods, including proteins. I have to say it wasn’t as bad as I thought it was going to be.
Creamy Artichoke and Spinach Pasta
what I used …
1 (or two) chicken breasts cut into small pieces (I used organic)
2 cloves garlic
1/4 cup chopped onion
1/2-3/4 cup chopped spinach (defrosted)
1 can quartered artichoke hearts (drained and rinsed)
4 ounces creamy goat cheese
3/4 cup lite coconut milk (you can add more if you want it creamier)
8 ounces gluten-free penne, cooked (the only brand I use for this is Jovial)
ground cracked pepper
red pepper flakes
what I did …
Heat two tablespoons olive oil to coat the bottom of the pan. Add the chicken and season with salt and pepper. Cook until just starting to brown.
Remove the chicken.
In the same pot add the onion and then the garlic, cooking until it just starts to get soft. Add in the coconut milk and creamy goat cheese. Mix well. When it starts to bubble, add in the spinach and artichoke hearts. Cook for a few minutes and in the cooked past and chicken.
Cook until everything is warm and creamy.
Garnish with crushed red pepper.