Saturday, March 6, 2010

Spinach, Artichoke and Chicken Penne


  • 1 lb. Penne Pasta
  • 2 chicken breasts, cut to bite size pieces
  • 2 tbsp. extra virgin olive oil, separated
  • 2 tbsp. butter
  • 1 onion, finely chopped
  • 3-4 cloves garlic, finely chopped
  • black pepper, to taste
  • 2 tbsp. flour
  • 1/2 cup white cooking wine
  • 1 cup chicken stock {if you don’t want to use the cooking wine, you can just do 1-1/2 cups chicken stock}
  • 1 cup cream or whole milk
  • pinch of nutmeg
  • 1 box (10 oz) frozen spinach, defrosted wrung dry and separated
  • 1 can (14 oz) artichoke hearts in water, drained well and chopped
  • 1 cup Italian style cheese blend
  • freshly grated parmigiano reggiano cheese

Bring a large pot of water to a boil for the pasta. Salt the water, and cook according to package directions.

Meanwhile, heat 1 tbsp. ev-olive oil in large skillet. Cook chicken until no longer pink inside. Salt and pepper to taste.  Set aside.

In the same pan you cooked the chicken in, melt the butter into the ev-olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Italian cheese blend into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

If you like spinach and artichoke dip, you’ll love this. It’s so yummy!

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