When going out to eat, I’m known for making meals out of sinfully delicious appetizers. I’m also fairly certain that this drives Zach absolutely nuts considering there is very little nutritional value to a sizzling bowl of melted cheese. But let me tell you this, sometimes what a pile of ooey gooey broiled cheese can do for the soul far outweighs its nutritional shortcomings.
One of my favorite appetizers happens to be spinach and artichoke dip and in my less finer moments, I may or may not have put away an entire bowl of it on my own. I absolutely adore this recipe because it tastes exactly like my beloved spinach and artichoke dip, yet because it contains chicken and pasta is more than acceptable to call a meal.
It’s been dreadfully cold and rainy these past few days and this is exactly the kind of recipe that can warm the soul to the core. {No, nothing like if we lived somewhere where it actually snowed, but a drastic change for us nonetheless}. Served with a slice of extra crispy French bread and this recipe is sure to warm your families tummies and hearts on a cold winter day.
Spinach Artichoke PastaIngredients:1 (13 oz) box dried shell pasta1 tsp butter2 tsp minced garlic1 8 oz package reduced-fat cream cheese1/2 cup milk1/2 cup fat-free sour cream1T lemon juice1/2 tsp salt1/4 tsp red pepper flakes1 14 oz can artichoke hearts, drained and chopped10 oz chopped, frozen spinach, thawed1/2 cup parmesan cheese2 grilled/broiled chicken breasts, choppedPreparation:
- Boil pasta according to package directions.
- In a medium saucepan over medium heat, sauté butter and garlic until fragrant. Stir in cream cheese, until melted, followed by milk, sour cream, lemon juice, salt and red pepper flakes.
- Fold in artichoke hearts, spinach, parmesan cheese and chicken.
- Drain pasta and add to cheese mixture. Stir until coated.
- Serve immediately or transfer to oven safe dish and throw under the broiler for approximately five minutes until the cheese is extra bubbly. Enjoy!
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