I said next would be Turkey Mushroom Casserole. That will be next, next time. This time I am going to share a different recipe...
Chicken, Artichoke & Spinach Pasta
serves 2 as a complete meal (with leftovers) or 4 as a main course
1 medium onion, thinly sliced
3-6 cloves garlic (to taste)
1 Tbsp olive oil
salt
pepper
4 cups low sodium chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp fresh rosemary, chopped, divided
12 or so frozen artichoke hearts
8 oz. uncooked pasta
1 bag baby spinach
3-4 Tbsp grated parmesan
Put onion in large, heavy bottomed skillet. Pour olive oil over, stir to coat. Place over medium-low heat. Add salt and pepper to taste. Cook until onion starts to soften, add garlic, cook until soft. Add 1 Tbsp. rosemary, cook until rosemary is fragrant. Turn up heat to medium and add chicken broth. Bring broth just to a simmer, taste and adjust seasonings if necessary. Add chicken. Cook gently until chicken is almost cooked. Add frozen artichoke hearts. Turn heat to medium-high and add pasta. Cook until pasta al dente. Add spinach, cover and let steam until spinach begins to wilt. Uncover and stir until spinach is completely wilted.
Combine remaining Tbsp rosemary and grated parmesan.
Serve pasta in bowls. Pass rosemary parmesan mixture for people to sprinkle on top of the pasta.
Notes This is a pretty complete meal on its own, but would pair nicely with a green salad and crusty dinner rolls. A cucumber and carrot salad would also play nicely. You could also add (or substitute) peas, asparagus or zucchini into the pasta itself.
