One-Pot Parmesan Chicken Ziti with Artichokes and Spinach
Posted by: Diaz
in Healthy Eating
January 11, 2017
3,513 Views
- 4
- cups water
- 2
- cans (12 oz each) evaporated milk
- 1
- teaspoon salt
- 2
- cloves garlic, finely chopped
- 1
- lb uncooked ziti pasta
- 2
- teaspoons cornstarch
- 2
- cups shredded deli rotisserie chicken
- 1
- can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
- 6
- oz shredded Parmesan cheese (about 1 1/2 cups)
- Juice of 2 medium lemons (about 2/3 cup)
- 2
- tablespoons butter
- 4
- cups baby spinach (5-oz package)
- 1/2
- teaspoon pepper, if desired
- 1 In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- 2 In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
- 3 Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
- 4 Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
Tags 2017-01-11
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