Ingredients
12 oz. rigatoni or pasta
2 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. freshly grated Parmesan, plus more for garnish
Preparation
Step 1In a large pot of salted boiling water, cook rigatoni until al dente. Drain, reserving 1 cup pasta water. Step 2
Meanwhile, in a large skillet over
medium heat, heat 1 tablespoon oil. Add garlic and spinach and cook until spinach is wilted, 3 minutes. Stir in artichokes, then transfer to a plate. Step 3
Add remaining tablespoon oil and
chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then slice. Step 4To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk, mozzarella and Parmesan. Season with salt and pepper. Step 5
Add cooked pasta to skillet and toss with
sauce until coated, then add spinach and artichokes and toss until combined.Step 6Serve with Parmesan.
