How To Make Chicken, Spinach & Artichoke Pasta | Delish
Refresh your past dish with this chicken, spinach and artichoke recipe!
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
3. Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.
4. To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.
5. Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
6. Garnish with Parm and serve.
INGREDIENTS
12 oz. pasta
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 c. baby spinach
1 15-oz. can artichoke hearts, quartered
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. low-sodium chicken broth
1/2 c. milk
1 c. shredded mozzarella
1/4 c. shredded Parmesan, plus more for garnish
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Ree Drummond's Spinach Artichoke Chicken | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Spinach Artichoke Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Directions
Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
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Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Penne 4 Ways
Servings: 3-4
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, chopped
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomatoes, halved
1 cup carrots, sliced
1 teaspoon pepper
1 teaspoon salt
4 cups cooked penne
1 cup parmesan
PREPARATION
1. Heat oil in a large pot over high heat.
2. Cook garlic and chicken until no pink is showing.
3. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
4. Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
5. Serve!
Penne Alla Vodka
Servings: 3-4
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 pound ground beef
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can crushed tomatoes
½ cup vodka
½ teaspoon red chili flakes
½ cup heavy cream
4 cups cooked penne
Parsley and parmesan to garnish
PREPARATION
1. Heat oil in a large pot over high heat.
2. Cook onion until translucent.
3. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
4. Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
5. Add cream, stirring until evenly incorporated.
6. Stir in pasta until evenly coated.
7. Serve with parsley and parmesan
Spinach Artichoke Penne
Servings: 3-4
INGREDIENTS
2 tablespoons olive oil
5 ounces spinach
1 cup artichoke hearts, drained
16 ounces cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups cooked penne
PREPARATION
1. Heat oil in a large pot over medium heat.
2. Add spinach, cooking until wilted, then add artichoke hearts, cooking for one minute.
3. Next, melt in cream cheese, stirring until there are no lumps
4. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
5. Add pasta and mix until pasta is evenly coated.
6. Serve!
Cajun Chicken Alfredo
Servings: 3-4
INGREDIENTS
3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, sliced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups cooked penne
1 cup parmesan
¼ cup parsley
PREPARATION
1. Heat oil in a large pot over high heat
2. Cook the garlic, sausage, and chicken until garlic is starting to brown and the chicken is no longer pink.
3. Sprinkle over the cajun seasoning and stir to evenly coat the sausage and chicken.
4. Add the cream, and bring to a boil.
5. Add the pasta, stirring until evenly mixed.
6. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
7. Serve!
Music provided by Warner Chappell Inc. Used with permission
ARTICHOKE CHICKEN PASTA
ARTICHOKE SPINACH PASTA
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Ingredients:
6 Tbsp unsalted butter, divided
10 oz fresh spinach (if using frozen, squeeze out the juices before using)
4 oz cream cheese, cut into pieces
1 cup (8 oz) sour cream
1 cup shredded parmesan cheese
2 cans (15 oz each) quartered artichoke hearts (not marinated), well drained
4 oz can diced jalapeños, drained (optional)
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid
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Angel hair with chicken, artichoke hearts, feta and black olives all come together to form a delicious dish that is more than worthy of your time. Get a recipe for angel hair with chicken, artichoke hearts, feta and black olives with help from a hospitality professor at the University of New Haven in this free video clip.
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Series Description: When cooking main dishes for yourself and for the family, it's always a good idea to add in a little flavor with things like sausage, salmon, cheese and other key ingredients. Find out what you need to know about cooking with pasta, sausage, salmon and more with help from a hospitality professor at the University of New Haven in this free video series.
Italian Sausage & Artichoke Penne Pasta
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