Chicken Pasta with Spinach and Artichoke
Author: Cathy @Lemon Tree Dwelling
- 1 lb. linguine
- 12 oz. cooked, sliced chicken breast (delicious when marinated in a lemon-pepper marinade)
- 1 (14 oz.) can artichoke hearts, quartered
- 4 oz. baby spinach
- ½ c. plain Greek yogurt
- 2 Tbsp. butter
- ½ c. chopped red onion
- 2-3 cloves garlic, minced
- 2 Tbsp. flour
- 1 tsp. sea salt
- ½ tsp. fresh ground pepper
- 1½ c. milk
- 1½ c. fresh grated Parmesan cheese 1 large lemon
- Cook noodles according to package instructions. While noodles are cooking, prepare sauce (directions below).
- Drain noodles; stir in Greek yogurt, chicken breast, artichoke hearts, and spinach.
- Combine pasta with sauce and season with additional salt, pepper, Parmesan cheese, and fresh lemon juice to taste.
- Sauce: Melt butter in a small saucepan.
- Stir in onions and garlic and saute 2 minutes.
- Stir in flour, salt, and pepper.
- Stir in milk.
- Cook, stirring continuously, over medium heat until thickened and bubbly.
- Stir in Parmesan cheese.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/chicken-pasta-with-spinach-and-artichoke/
3.2.2310