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Spinach & Artichoke Dip Pasta with Chicken
If you love warm spinach and artichoke dip, then you'll love that we turned this classic dip into a creamy pasta dish with chicken. And here's what's almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.
8 ounces whole-wheat rotini pasta
4 (4 ounce) boneless, skinless chicken breasts
1/4 teaspoon kosher salt, divided
1/4 teaspoon ground pepper, divided
1 tablespoon olive oil
1 (5 ounce) package baby spinach, roughly chopped
1 tablespoon water
4 ounces reduced-fat cream cheese, cut into chunks
3/4 cup reduced-fat milk
1/2 cup grated Parmesan cheese, plus more for garnish
1 (14-ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)
Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F. Transfer to a plate.
Combine spinach and water in a large saucepan. Cook over medium heat, stirring occasionally, until just wilted, about 2 minutes. Add cream cheese and milk to the pan; stir until the cream cheese is melted. Add Parmesan, garlic powder and the remaining 1/8 teaspoon each salt and pepper; cook, whisking, until thickened and bubbling. Add artichokes and the cooked pasta; toss to combine.
Divide the pasta mixture among 4 bowls. Thinly slice each chicken breast and arrange on top of the pasta. Sprinkle with additional Parmesan, if desired.
Calories527
Fat14
Carbs56
Protein42
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