Tuesday, February 12, 2013

Spinach Artichoke Pasta

'Spinach Artichoke Pasta'
Source: Adapted from Heat Oven To 350


1 box shell pasta (13 oz)
1 teaspoon butter
2 teaspoons minced fresh garlic
1 package cream cheese (8 oz)
1/2 cup milk
1/2 cup sour cream
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 can artichoke hearts (packed in water), drained and chopped (14 oz)
1 package frozen spinach, thawed and squeezed dry (10 oz)
1/2 cup shredded Parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving


1. Cook pasta according to package directions. Drain

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds.

3. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

4. And pasta to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Sprinkle servings with additional shredded Parmesan.


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife