Servings: 4 people
Calories: 530kcal
Ingredients
- 1 1/2 pounds of boneless skinless chicken
- 1 teaspoon of powdered garlic
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of cracked black pepper
- 5 ounces of fresh spinach
- 1 14 oz can of artichokes chopped
- 1 teaspoon of olive oil
- 1/2 pound of fresh pasta
- 12 ounces of cream cheese room temperature
- 1/2 cup of almond milk or regular milk
- 1/4 cup of sour cream
- 1 cup of grated parmesan asiago, or a combination of both
Instructions
- Preheat your oven to 375 degrees F.
- Place chicken on a baking sheet and season with sea salt, pepper, and garlic powder and bake for 25 minutes or if reached 165 degrees F
- Place spinach in a large skillet over medium heat and add olive oil. Stir spinach until wilted and then add the artichokes and heat for an additional 3 minutes. Then set the skillet aside from the heat.
- When chicken is done, cut into bite sized pieces.
- Cook pasta according to directions on the package.
- Add chicken, cream cheese, and milk to the same large skillet as wilted spinach. Stir over medium heat until cream cheese is melted.
- Add sour cream and grated cheese and stir to combine.
- Simmer on medium heat for about 10 minutes.
- Add cooked pasta and simmer for another 10 minutes. Serve warm.
Nutrition
Calories: 530kcal | Carbohydrates: 23g | Protein: 61g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 261mg | Sodium: 1622mg | Potassium: 994mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3823IU | Vitamin C: 25mg | Calcium: 702mg | Iron: 3mg
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