| 7 | 27 | 495 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 20 min | 4 |
| 2 breast | Chicken breast, boneless, skinless (large, diced) |
| 227 gm | Pasta, Farfalle, dry (or 1 package, whole wheat) |
| 4 cup | Chicken broth (stock) |
| 2 tbsp | Cream cheese |
| 2 cup | Baby spinach (roughly chopped) |
| 1 can (10oz) | Artichoke hearts, canned (roughly chopped) |
| 1/2 cup | Parmesan cheese, shredded |
Step 1: Heat a large high-sided skillet or pot over medium heat and add the chicken, pasta, chicken stock, and cream cheese. Stir to combine.
Step 2: Bring contents in the skillet or pot to a boil, stirring frequently to make sure the pasta is cooking evenly. Cook until the pasta is al dente, the chicken is cooked through, and a lot of the liquid has evaporated (about 10-15 minutes).
Step 3: While the pasta is boiling, roughly chop your spinach and artichoke hearts, or leave whole if preferred.
Step 4: Stir in the spinach, artichokes, and parmesan cheese until combined and the spinach is wilted.
| Grain | 2.1 |
| Meat | 1.3 |
| Milk Alternative | 0.2 |
| Vegetables | 1.3 |
