Hearty pasta skillet with creamy sauce, tender spinach, tangy artichokes, and protein-packed options.
# Components:
→ Pasta & Protein
01 - 8 oz whole wheat or protein-enriched penne or rotini pasta
02 - 2 cups cooked chicken breast, diced (or drained canned white beans for vegetarian)
→ Vegetables
03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 can (14 oz) artichoke hearts, drained and quartered
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced
→ Sauce
07 - 1 cup low-sodium chicken or vegetable broth
08 - 1 cup milk or unsweetened plant-based milk
09 - 4 oz low-fat cream cheese, cubed
10 - 1/2 cup grated Parmesan cheese
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon ground black pepper
15 - Pinch of red pepper flakes (optional)
# Directions:
01 - Prepare the pasta according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Incorporate minced garlic and cook for an additional 1 minute until fragrant.
04 - Stir in diced cooked chicken (or white beans), artichoke hearts, and spinach. Sauté for 2 to 3 minutes until spinach wilts.
05 - Pour in broth and milk, then add cream cheese cubes. Stir continuously until cream cheese melts and sauce thickens, about 3 to 4 minutes.
06 - Add cooked pasta, grated Parmesan, Italian herbs, salt, black pepper, and red pepper flakes if used. Toss to coat evenly and heat through.
07 - Taste and adjust seasoning if desired. Serve warm, garnished with extra Parmesan or fresh herbs as preferred.
