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Categories:Viewed: 39 - Published at: 2 years ago
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breast halves
- 2 onions
- 1 clove garlic finely chopped
- 6 ounces marinated artichoke hearts drained and chopped
- 1 package knorr cream of spinach recip mix
- 2 1/2 cups milk
- 1/2 cup water
- 1 1/2 cups grated Parmesan cheese
- 16 ounces rigatoni or large tube pasta, cooked and drained
- 1/4 cup toasted pine nuts optional
Method
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
- Add shallots into same skillet and cook, stirring occasionally, 2 minutes. Add garlic and cook 30 seconds. Stir in artichokes and Knorr(R) Cream of Spinach recipe mix blended with milk and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 3 minutes. Stir in cheese until melted, about 1 minute.
- To serve, arrange chicken over hot rigatoni and top with sauce. Sprinkle with pine nuts.
