Chicken Spinach and Artichoke Pasta

I found this recipe on facebook posted by another food blogger (Chef in Traning) who has amazing recipes! I added a couple extra goodies and cooked it a little differently and although there was nothing wrong with the original recipe, my version turned out fantastic! This makes quite a bit and for our lil family of 3 it'll feed us twice in a week or it can be put in the freezer for a quick meal.

 

Chicken Spinach and Artichoke Pasta

Ingredients

• 6 Tablespoons Butter
• 1 to 2 tablespoons olive oil
• 4 cloves Garlic, Minced
• 1 box/bag Baby Spinach
• 1 can Artichoke Heart Halves, Drained
• 1 medium Chicken Breast, cut into medallions
• 4 large Asparagus Sprigs, cut into 1/2 inch diagonal pieces
• 3 Tablespoons Flour
• 3 cups Half and Half
• ¼ teaspoon Cayenne Pepper
• Dash of Garlic Powder, to taste
• Salt And Pepper, to taste
• ½ cup Grated Parmesan Cheese, extra couple pinches if needed
• 1½ cups Mozzarella Or Monterey Jack Cheese, Grated
• ½ cup Low Sodium Chicken Broth (less Or More)
• 12 ounces Penne, Cooked Until Al Dente

Instructions:

 

In a large skillet heat 1 to 2 tablespoons olive oil and cook chicken medallions until no longer pink then add asparagus and continue to cook about 3 minutes until just beginning to soften. Remove from pan and set aside and turn heat to low.

 

 Meanwhile, in a large pot melt 2 Tablespoons of butter. Once it is melted, whisk the flour into the butter. Slowly pour in milk and whisk to combine. Let it cook for about 4 minutes until it starts to thicken. Add parmesan, mozzarella, salt and pepper, garlic powder and cayenne pepper. Depending on how thick it is, slowly add the chicken broth, up to ½ cup depending on desired thickness.

 

Add 2 Tablespoons butter to skillet and turn heat to medium high. Add the garlic and spinach and stir continuously until wilted. About 1-2 minutes. Remove spinach from heat and set aside.

 

In the same skillet, melt another 2 Tablespoons butter on medium high heat and add the halved artichokes. Cook stirring frequently until they slightly change in color about 2 minutes.

 

When artichokes are done drain pasta and add all ingredients to the skillet. Pour alfredo sauce over top, mix well, serve and ENJOY!