Spinach, Artichoke & Chicken Penne

Community Recipe from

Ingredients

  • 1 pound(s) penne pasta
  • 3/4 pound(s) chicken breasts (2 sm pieces)
  • 1 onion finely chopped
  • 3-4 garlic cloves finely chopped
  • 1/2 cup(s) dry white wine
  • 1 cup(s) cream/whole milk
  • 2-3 peppers - red, yellow, orange finely chopped
  • 1 cup(s) asiago/provolone cheese grated
  • 10 ounce(s) chopped, frozen spinach thawed, wrung dry & separated
  • 14 ounce(s) can artichoke hearts in water drained & chopped
  • 1 tablespoon(s) EVOO
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) flour
  • 1 cup(s) chicken stock
  • pepper & nutmeg to taste
  • parmigiano-reggiano cheese grated

Preparation

  1. 1. Prepare all chopped/grated ingredients before starting.
  2. 2. Boil pasta in salted water as directed.
  3. 3. Heat EVOO in large skillet and add cubed chicken breasts. Cook thoroughly & remove from pan & keep warm.
  4. 4. Melt butter in EVOO & add onions, garlic, & peppers. Season with salt & pepper (or Montreal chicken seasoning) & cook 8-10 minutes, stir occasionally.
  5. 5. Sprinkle flour over onion mixture & stir 1 min.
  6. 6. Whisk in white wine.
  7. 7. Add stock & stir one min.
  8. 8. Stir in cream & season with nutmeg.
  9. 9. Thicken sauce over low heat.
  10. 10. Stir in spinach & artichokes & heat through.
  11. 11. Melt cheese into sauce.
  12. 12. Drain pasta & toss with sauce & chicken.
  13. 13. Salt & pepper to taste. Garnish with parmigiano cheese.
May 2013

This recipe is a personal recipe added by mimibre and has not been tested or endorsed by MyRecipes.

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