Pasta with Chicken, Spinach, and Parmesan Cheese

Serves: 6

16 oz. boneless skinless chicken breast
Vegetable oil
Pepper, to taste
13.25 box Rotini pasta (I buy a brand that has 5 g fiber and 7 g protein even though it is made with enriched Semolina.)
7.75 can of spinach
3.25 oz. (1/2-6.5 oz. jar) marinated artichoke hearts (optional)
14.5 oz. low sodium chicken broth
1 tablespoon corn starch
garlic powder, to taste
8 oz. heavy whipping cream
1/2 cup whole milk
3/4 cup shredded Parmesan cheese

Preheat oven to 450 degrees. Coat chicken breast with vegetable oil and season with pepper. Bake for 25 to 30 minutes or until juices run clear and chicken is no longer pink. While the chicken is cooking, boil water. Cook pasta according to package directions. Drain spinach thoroughly using a mesh strainer. Take artichoke hearts out of the jar and cut into small pieces. In a large saucepan, mix together spinach, artichoke hearts, chicken broth, garlic powder, and corn starch. When boiling, add whipping cream, milk, and cheese. Stir together and keep warm until chicken and pasta are done cooking. When pasta is done, drain. When chicken is done, cut into bite-size pieces. Mix together chicken, pasta, and as little or as much sauce as you like. Have with a glass of water.


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