This post is in collaboration with Heinen’s – thank you!
Ever look at a recipe and immediately have that Avril Lavigne song running through your head? “Why’d you have to go and make things so complicated??” That’s exactly how I feel about dishes during the Stay at Home order. Listen, the majority of us are doing our best to stay at home, which means that meals are being cooked sun up until sun down and that can be exhausting. Recreating my Spinach Artichoke Pasta recipe to make it a one-pot-wonder was a no brainer, and I am so excited to share this recipe with you all!
Just like the classic spinach artichoke dip, but in pasta form. It is rich, and creamy – Dan and I both thought it was reminiscent of hamburger helper nostalgia – it is SO good! I added chicken breasts to this recipe because I was cooking it for a neighbor. If you choose to make it vegetarian, simply start the recipe by sautéing the onion and go from there!
One-pot wonder in 45 minutes!
Here is what you will need ….
- 1lb Boneless Skinles Chicken Breast, cut into 1 inch chunks
- 6 oz Heinen’s Organic Baby Spinach
- 1 Medium Onion, diced
- 15oz Marinated Artichoke Hearts, roughly chopped
- 1 12oz Box of Cavatappi Pasta (or pasta of choice)
- 1 Pint Heavy Whipping Cream
- 32oz Heinen’s Low Sodium Chicken Stock
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- Optional Red Pepper Flakes for garnish
Let’s Cook!
*Heat a large pot over medium heat*
1. Coat the chunks of chicken breast with 1/2 tsp kosher salt, 1 tsp garlic powder and 1/4 tsp black pepper
2. Add chicken to the pot, with a tablespoon of olive oil and cook until chicken is cooked through
3. Add diced onion and stir until onion is translucent
4. Next, pour in the chicken stock, heavy cream, artichokes and pasta
5. Simmer over medium heat for 30 minutes, stirring occasionally
6. Once the majority of the liquid is absorbed, and the pasta is cooked through, add in the spinach and let it wilt for just a minute, stirring it into the pasta
7. Finally, stir in the shredded mozzarella cheese
Serve while warm, and garnish with crushed red pepper flakes for a little heat – Enjoy!
