Monday, June 18, 2012

Roast Chicken and Artichoke Pasta Dinner

If you are a fan of ordering the famed Spinach and Artichoke Dip when you go out to eat, here is the meal for you. Although it's not the healthiest meal I've ever made, it's really not to bad with the light mayo and is great paired with a salad! We tried this meal recently and everyone in the house gobbled it up. Roast Chicken Artichoke Pasta 1 lb roast chicken, chopped 24 oz. artichoke hearts, cooked, drained, quartered 1 lb. penne, cooked and drained 2 c spinach (optional) 1 clove garlic, crushed 1/2 cups Parmesan, grated (to taste) 1/2 cups, olive oil or light mayonnaise 4 oz light cream cheese Splash of milk if needed to thin out sauce Juice from 1 lemon Salt and pepper to taste 1/4 cup fresh parsley, chopped Cook pasta according to directions on package. If you want to add spinach, toss fresh spinach in the boiling pasta water the last 2 minutes of cooking time. Drain pasta and toss with all other ingredients. Serve warm!

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