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Artichoke Spinach Pasta

Artichoke Spinach Pasta

Ingredients:
  • 4 Tbsp butter
  • 5 garlic cloves
  • 1 1/2 cups freshly grated parmesan
  • 1/4 cup chopped fresh basil folded in
  • 3 Tbsp olive oil
  • 1 pack cream cheese
  • Juice of half a lemon
  • 1 1/2 cups frozen spinach 
  • 16 oz box of rigatoni 
  • 1 18 oz pack of cherub snacking tomatoes
  • 1 14 oz can of artichoke hearts
  • 2 tsp red chili flakes
  • Three chicken breast

Directions: 

For the chicken
1. Put a large saute pan on medium heat and add in 3 tbsp olive oil.
2. Butterfly all three of your chicken breasts
3. Salt both sides of your chicken breast and add to your pan.
4. Cook your chicken until it reaches 165 degrees internal temperature and set aside on a wire rack to rest.
5. While your chicken is resting, add a few pinches of cracked black pepper.

For the sauce 
1. In a large pot bring 64 oz of heavily salted water to a boil.
2. Add in your rigatoni pasta and boil until just before al dente. Before straining your pasta, reserve about two cups of pasta water from your pot. Put strained pasta into a bowl and set aside. 
3. Add 5 crushed garlic cloves to your saute pan and cook until browned around the edges.
4. After the garlic is browned add in 2 cups of your reserved pasta water on medium high heat.
5. In that same pan, add in 4 Tbsp butter and melt completely. 
6. After the butter has melted, add in one cup of freshly grated parmesan and 1 pack of cream cheese.
7. Mix until the cheese has dissolved and has emulsified with the butter. Your mixture should have a smooth, consistent texture.
8. Strain as much moisture as possible from your artichoke hearts and spinach, then add to the cheese sauce and reduce until sauce coats the back of the spoon. 
9. Add in the juice of half a lemon, red pepper flakes, your 3 chicken breasts cut into one inch cubes.
11. Add your rigatoni and then mix until everything is coated evenly and chicken is warmed through. Salt and pepper to taste.
10. Plate your pasta and garnish sliced basil, parmesan, and cherry tomatoes. The garnish is optional, but delicious.


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