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.