artichoke florentine pasta

Chicken

Artichoke Florentine Pasta

Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 6 tablespoons butter, divided
  • 4 garlic cloves, minced
  • 12 ounces fresh baby spinach (about 16 cups)
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 3/4 cup grated parmesan cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
  • 1/3 cup italian-style panko bread crumbs

Directions

  • Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot.
  • In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.
  • Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

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