Ive been off a lot this week so I thought I would celibrate by cooking some new meals! Pasta is alittle heavy for the HOT 90 deg. weather in Minne...but this recipe had to be made!
2-3 grilled chicken breasts, diced
1 12-oz box pasta (I used bowties)
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp koshar salt
1/4 tsp red pepper
1 14 oz can artichoke hearts (packed in water), drained and chopped
2 cups chopped fresh spinach
1 sliced red pepper (optional)
1/2 cup parmesan cheese, shredded
Additional Parmesan for serving
Cook pasta according to package directions.
In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.
Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
(Based on a pintrest recipe)
I loved this recipe but the hubby only rated a 6....either way if you love spinach, artichoke dip and pasta you will love this too!!
Take care- DCW