CREAMY SPINACH & ARTICHOKE PASTA
PREP - 5 MIN COOK - 25 MIN SERVES - 6 TO 8
INGREDIENTS
1PKG RIGATONI (16 OZ)
2 TABLESPOONS OLIVE OIL
1 LB BONELESS CHICKEN BREAST CUT INTO BITE SIZE PIECES
1 SMALL ONION
1 PKG FROZEN SPINACH AND ARTICHOKE DIP (8 OZ)
1/2 CUP MILK
1/2 CUP SHREDDED PARMESAN CHEESE
DIRECTIONS
PREPARE PASTA AS DIRECTED. DRAIN AND RETURN PASTA TO PAN AWAY FROM HEAT
MEAN WHILE IN A LARGE SKILLET OVER MED HEAT, HEAT OIL. ADD CHICKEN
AND COOK STIRRING FREQUENTLY UNTIL CHICKEN IS DONE AND NO LONGER PINK.
REMOVE CHICKEN FROM SKILLET USING A SLOTTED SPOON AND SET ASIDE
ADD ONION TO SKILLET AND COOK STIRRING FREQUENTLY FOR 2 OR 3 MINS OR UNTIL TENDER
PREPARE FROZEN SPINACH AND ARTICHOKE DIP IN THE MICRO OVEN ACCORDING TO PACKAGE
DIRECTIONS. ADD DIP TO SKILLET ALONG WITH MILK AND STIR TO BLEND.
RETURN CHICKEN TO SKILLET AND HEAT OVER LOW HEAT UNTIL HEATED THRU
POUR SAUCE OVER PASTA AND TOSS WITH PARMAESEAN CHEESE