Chicken Pasta with Spinach and Artichoke
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Ingredients
  • 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
Instructions
  1. Cook noodles according to package instructions. While noodles are cooking, prepare sauce (directions below).
  2. Drain noodles; stir in Greek yogurt, chicken breast, artichoke hearts, and spinach.
  3. Combine pasta with sauce and season with additional salt, pepper, Parmesan cheese, and fresh lemon juice to taste.
  4. Sauce: Melt butter in a small saucepan.
  5. Stir in onions and garlic and saute 2 minutes.
  6. Stir in flour, salt, and pepper.
  7. Stir in milk.
  8. Cook, stirring continuously, over medium heat until thickened and bubbly.
  9. Stir in Parmesan cheese.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/chicken-pasta-with-spinach-and-artichoke/