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Chicken Spinach & Artichoke Pasta Skillet
Chicken Spinach & Artichoke Pasta Skillet - a full meal loaded with spring flavors made all in the same skillet!
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
-6 servings
Author
Melissa Williams | Persnickety Plates
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.
Add in the chopped onion and saute until translucent.
Add in the minced garlic and stir.
Add in the cubed chicken and season with salt & pepper, to taste. Cook through until no longer pink.
Stir in the
Bertolli Riserva Marinara
and chicken broth.
Add in the chopped artichoke hearts and sun dried tomatoes.
Pour in the bowtie pasta and tuck into the sauce so they noodles are covered. Bring to a boil.
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.
Remove from the heat, sprinkle on the cheese, cover, and let melt.
Serve immediately.