Spinach Artichoke Penne with Chicken
  • 3-4 chicken breasts, diced into bite size pieces
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 1 12 ounce box Penne Pasta
  • 2 jars Alfredo Sauce
  • 1 (12ounce) can marinated Artichoke Hearts, drained, trimmed and quartered
  • 1 (5 ounce) bag Baby Spinach
  • 1 (10 ounce) can diced Tomatoes with Green Chile Peppers, drained
  • ½ teaspoon Red Pepper Flakes
  • salt and ground black pepper, to taste
  • 1½ cups Parmesan Cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  3. Heat olive oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook until chicken is no longer pink and cooked through. Season with red pepper flakes, salt and pepper.
  4. Add spinach to pot used to cook pasta and add drained, hot penne and diced chicken and stir together wilting spinach.
  5. Stir in Alfredo sauce, artichoke hearts,diced tomatoes and, 1 cup of parmesan cheese together. Once well-combined pour into a 9x13-inch baking dish. Top with remaining ½ cup parmesan cheese.
  6. Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2016/11/14/spinach-artichoke-penne/