One Pot Chicken Parmesan Pasta with Artichokes and Spinach

adapted from: Betty Crocker

 

4 c. water

2 (12 oz.) cans evaporated milk

1 tsp. salt

2 cloves garlic, finely chopped

1 Lb. uncooked pasta (I use Cellentani)

2 tsp. cornstarch

2 c. diced rotisserie chicken

1 (14 oz.) can artichoke hearts, drained and chopped

1 1/2 c. shredded Parmesan cheese

juice of 1 lemon

2 Tbl. unsalted butter

4 c. baby spinach (I like to roughly chop mine)

1/2 tsp. pepper

3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)


In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat.  Simmer for 12-14 minutes, stirring frequently, until pasta is tender.  In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts.  Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes. 


Remove from heat and stir in half of the cheese and the lemon juice.  Then, stir in the remaining cheese (reserving a little for topping).  Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted.  Serve with reserved cheese.  Serves 7-8.