Spinach Artichoke Penne with Chicken

September 30, 2011

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

Put the water on to boil for the penne. Dice the chicken into bite-size chunks.

Slice the onion and mince the garlic.

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.

While the chicken is cooking, grate the cheese and ..

…whisk it in with the eggs and cream then set the mixture aside for now.

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.

Stir in the garlic and red pepper flakes.  Cook for another minute or so then add the wine to deglaze the pan.

Add the artichokes and spinach. Return the chicken to the pan and reduce the heat.

The water is probably ready for the penne by now so go ahead and get it started.

While the penne is cooking, continue cooking the chicken/spinach/artichokes until the chicken is done all the way through.  Adjust the seasoning with salt and pepper to taste.

When the penne is done, drain it but reserve a couple cups of the cooking water.

Add the penne to the skillet with the chicken mixture. Quickly whisk about a cup of the reserved pasta water into the cream mixture then pour it over the pasta.

You might want to add a little more of the pasta water to the mix.

Toss it together over low heat for a minute or two.

Serve it up hot, with extra Parmesan on the table for grating.  Enjoy!

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{ 3 comments… read them below or add one }

1 Chad September 30, 2011 at 4:31 pm

YUM, I can’t wait to put that on my blog! J/K. can’t wait to try it!


2 maureen October 2, 2011 at 9:35 pm

lovely photography and delicious food!


3 karenbove October 2, 2011 at 10:10 pm

Thanks Maureen!


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