This pasta is sooo good, and it is a quick and easy weeknight meal. You can’t beat that! The sauce is kind of alfredoish (yes, I know that is not a word), but maybe a smidge (apparently also not a word) healthier. I mean it has eight ounces of Mascarpone cheese and a cup of Parmesan cheese in it, but that is balanced with non-fat Greek yogurt and olive oil. And, when you compare that with butter and heavy cream, it comes out on top. And, it has chicken, spinach, and artichokes mixed in, which make it completely yummy and gives you some veggies.
I served this over whole grain corkscrew pasta, but any pasta would work. We eat whole grain to keep blood glucose levels down, and our grocery store frequently has it by-one-get-one-free, and this is just the shape I had on hand. I used a pound of boneless skinless chicken breast and sliced them. I bought the thin sliced kind because they are easier to cut, but whatever you prefer (or can find) will work.
Creamy Chicken, Spinach, and Artichoke Pasta
- 12 oz. pasta, cooked according to package directions (I used whole grain corkscrew.)
- 1 lb. boneless, skinless chicken breast, sliced
- 2 tablespoons olive oil
- 9 oz. fresh baby spinach
- 1 12 oz. jar marinate artichoke hearts, quartered
- 8 oz. Mascarpone cheese
- 1 cup non-fat Greek yogurt
- 1 cup Parmesan cheese plus more for serving (I shaved my own, but you can purchase grated if you don’t want to do your own.)
- 2 tablespoons all-purpose flour
- In a large skillet, saute chicken in olive oil over medium heat until cooked through.
- Add spinach and cook until wilted.
- Stir in artichoke hearts, Mascarpone, yogurt, and Parmesan. Cook stirring constantly until smooth.
- Make a slurry of the flour and about 1/3 cup water. Stir into mixture. Cook stirring constantly at least on minute or until desired thickness.
- Serve over pasta.