Description
This easy pasta recipe is prepared in one pot!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 8 ounces whole wheat farfalle pasta
- 32 ounces chicken stock
- 2 tablespoons Neufchâtel cheese or reduced fat cream cheese
- 10 ounces baby spinach
- 10 ounce jar quartered, marinated artichoke hearts, drained
- 1/4 cup grated parmesan cheese
Instructions
- Put the chicken, pasta,chicken stock, and Neufchâtel cheese in a large high-sided skillet or pot and stir to combine.
- Bring to a boil and boil, stirring frequently to make sure the pasta is cooking evenly, until the pasta is al dente, chicken is cooked, and a lot of the liquid has evaporated, about 10-15 minutes.
- While the pasta is boiling, roughly chop your spinach and artichoke hearts. This is optional, but I prefer them chopped.
- Stir in the spinach, artichokes, and parmesan cheese until combined and the spinach is wilted.
- Enjoy!
- Prep Time: 7 mins
- Cook Time: 20 mins
- Category: dinner
Nutrition
- Serving Size: 1
- Calories: 502
- Sugar: 4.9g
- Sodium: 617.6mg
- Fat: 9.5g
- Saturated Fat: 3.2g
- Carbohydrates: 61.2g
- Fiber: 5.4g
- Protein: 46.8g
- Cholesterol: 97.1mg