Simon Romanov

Chicken Spinach Artichoke Dip Pasta  

If you are a fan of warm spinach and artichoke dip, then you are going to adore the fact that we have transformed this traditional dip into a creamy pasta meal that includes chicken.   

And here's something that is almost as nice as the flavor of this dish that is comforting: the fact that it just takes twenty minutes to cook this healthy dinner.   

– 8 ounces whole-wheat rotini pasta – 4 (4 ounce) boneless, skinless chicken breast – ¼ teaspoon kosher salt, divided – ¼ teaspoon ground pepper, divided – 1 tablespoon olive oil – 1 (5 ounce) package baby spinach, roughly chopped – 1 tablespoon water


– 4 ounces reduced-fat cream cheese, cut into chunk – ¾ cup reduced-fat milk – ½ cup grated Parmesan cheese, plus more for garnish – 2 teaspoons garlic powder – 1 (14-ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)


Step :1 Bring a big saucepan of water to the boil. Cook the pasta according per package guidelines. Drain.   


Step:2 Sprinkle the chicken with 1/8 teaspoon salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest section reads 165°F. Transfer to a plate.   

Step:3 In a large saucepan, combine the spinach and the water. Cook for about 2 minutes, stirring periodically, over medium heat, or until barely wilted. Add the cream cheese and milk to the pan and whisk until melted.   

Add the Parmesan, garlic powder, and the remaining 1/8 teaspoon salt and pepper; whisk until thickened and bubbling. Toss in the artichokes and cooked pasta until combined.   

step:4 Divide the pasta mixture into four bowls. Thinly slice each chicken breast and place it on top of the noodles. If desired, sprinkle with extra Parmesan.   


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