Chicken Spinach & Artichoke Pasta Skillet
Chicken Spinach & Artichoke Pasta Skillet - a full meal loaded with spring flavors made all in the same skillet!
Servings 4 -6 servings
Ingredients
- 1 Tablespoon olive oil
- ¼ cup chopped onion ~half an onion
- 1 teaspoon minced garlic
- 1 lb boneless skinless chicken breasts chopped into small pieces
- 1 jar 23.9 oz Bertolli Riserva Marinara
- 1 cup chicken broth
- 1 jar 6 oz artichoke hearts, roughly chopped
- ¼ cup sun dried tomatoes thinly sliced
- 1 cup farfelle pasta
- 1.5-2 cups baby spinach chopped (I just rip mine)
- 1 cup shredded Italian blend cheese
- salt & pepper to taste
Instructions
- Preheat a large skillet over medium high heat. Add in the olive oil and let heat up.1 Tablespoon olive oil
- Add in the chopped onion and saute until translucent.1/4 cup chopped onion
- Add in the minced garlic and stir.1 teaspoon minced garlic
- Add in the cubed chicken and season with salt & pepper, to taste. Cook through until no longer pink.1 lb boneless skinless chicken breasts, salt & pepper
- 1 cup chicken broth, 1 jar
- Add in the chopped artichoke hearts and sun dried tomatoes.1 jar, 1/4 cup sun dried tomatoes
- Pour in the bowtie pasta and tuck into the sauce so they noodles are covered. Bring to a boil.1 cup farfelle pasta
- Turn heat to low, cover the pan and let simmer 10 minutes
- Once the noodles are tender, stir in the chopped spinach and let it wilt.1.5-2 cups baby spinach
- Remove from the heat, sprinkle on the cheese, cover, and let melt.1 cup shredded Italian blend cheese
- Serve immediately.
