Here is yet another easy pasta dish. Where would I be without them? They’re a simple, relatively quick way to feed a hungry crowd . This one uses the classic Spinach-Artichoke combination in a rich and creamy sauce. I added chicken but it’d be just as good (and even easier) without it. The choice is yours.
- Boneless Chicken, 1 to 1 1/2 pounds
- Spinach, 1 10-ounce bag (or use frozen, just thaw it first)
- Artichokes, 1 10-box, thawed
- Yellow or White Onion, 1 medium
- Garlic, 4 to 6 cloves
- Butter, 2 to 3 tablespoons
- White Wine, 1 cup
- Eggs, 2
- Cream, 1 cup
- Parmesan, 3/4 cup grated
- Salt/Pepper (I used Crushed Red Pepper but plain old black pepper is just fine too.)
- Penne, 1 pound
In a large skillet or saute pan, heat the butter over medium high heat until it begins to bubble. Add the chicken and cook it until the underside is nice and brown. Turn it over and cook the other side until it is also brown.
When the chicken is nicely browned, remove it from the skillet and add the onions. You might need an extra bit of butter to keep them from sticking. Cook over medium heat, stirring every now and then, until they get nice and brown.
The water is probably ready for the penne by now so go ahead and get it started.
When the penne is done, drain it but reserve a couple cups of the cooking water.