|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.