A creamy pasta skillet blending spinach, artichokes, and protein for a hearty, flavorful meal.
# Components:
→ Pasta & Protein
01 - 8 oz whole wheat or protein-enriched pasta (penne or rotini)
02 - 2 cups cooked chicken breast, diced (or drained canned white beans for vegetarian option)
→ Vegetables
03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 can (14 oz) artichoke hearts, drained and quartered
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced
→ Sauce
07 - 1 cup low-sodium chicken or vegetable broth
08 - 1 cup milk (or unsweetened plant-based milk)
09 - 4 oz low-fat cream cheese, cut into cubes
10 - ½ cup grated Parmesan cheese
11 - 1 tbsp olive oil
12 - 1 tsp dried Italian herbs
13 - ½ tsp salt, or to taste
14 - ¼ tsp ground black pepper
15 - Pinch of red pepper flakes (optional)
# Directions:
01 - Prepare the pasta according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the cooked chicken or white beans, artichoke hearts, and spinach to the skillet. Sauté for 2-3 minutes until the spinach wilts.
05 - Pour in the broth and milk, then add the cream cheese cubes. Stir continuously until the cream cheese melts and the sauce thickens, about 3-4 minutes.
06 - Add the cooked pasta, Parmesan cheese, dried Italian herbs, salt, black pepper, and optional red pepper flakes. Toss to coat all ingredients evenly and heat through.
07 - Adjust seasoning as needed and serve hot. Garnish with extra Parmesan and fresh herbs if desired.
