Chicken, Asparagus, Spinach, and Artichoke Pasta
Pasta, Poultry
Ingredients
2 tablespoons butter or oil
1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
1 small onion, diced
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
12 ounces pasta
2 1/2 cups chicken broth
1 pound asparagus, washed, trimmed and cut into bite sized pieces
5 ounces spinach, coarsely chopped
1 (14 ounce) can artichoke hearts, drained and quartered or coarsely chopped
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
1 lemon, juice and zest
salt and pepper to taste
2 tablespoons parsley, chopped
Directions
Melt the butter in a large skillet/pan over medium heat, add the chicken and cook until golden brown, about 2-4 minutes per side, before setting aside.
Add the onion to the pan and cook in the remaining butter until tender, about 3-5 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the pasta and broth, bring to a boil, reduce the heat and simmer for 5 minutes.
Add the asparagus and cook for 2 minutes.
Add the spinach and cook until wilted, about 2 minutes.
Add the chicken, artichoke hearts, parmesan, lemon juice and zest.
Season with salt and pepper to taste before adding the parsley and enjoying!
Option: Use kale instead of spinach.
Option: Add fresh sliced basil!
Option: Use a different cheese such as asiago, pecorino, etc.
Option: Add 1/2 cup heavy/whipping cream!
Option: Add 4 ounces cream cheese, 2 tablespoons of sour cream and 2 tablespoons of mayonnaise!
Nutrition
Calories 469, Fat 10g (Saturated 4g, Trans 0), Cholesterol 74mg, Sodium 394mg, Carbs 59g (Fiber 8g, Sugars 6g), Protein 35g
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