Chicken and Artichoke Bake with Spinach and Tomatoes

There's something about artichokes that are just so good.  We added some tomatoes to this to add just another flavor of savory, and because our garden over-flows in the summer and we end up with gallons of them in the freezer.

Chicken and Artichoke Bake with Spinach and Tomatoes

March 26, 2022

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Ingredients

8 ounces pasta of your choice (4 oz per person) + 1 tbsp of salt

1 TBSP olive oil

1 onion, diced

2 garlic cloves, minced

kosher salt and pepper

12 ounces fresh baby spinach

1(14 ounce) jar artichoke hearts in brine, drained and chopped

1 cup shredded chicken

1 ½cups heavy cream

1 cup chicken stock

8 ounces mozzarella cheese

1 cup ricotta cheese

1/2 cup cherry tomatoes, halved

finely grated parmesan cheese, for topping

 

Instructions

Preheat the oven to 400.  Bring a pot of water to boil, then add 1 tbsp of salt, stir, then add the pasta.  Cook according to package directions, minus 3-5 minutes.  Taste it, it should be almost done.  Drain and set aside.

 

In a medium size oven skillet over medium heat, add the onions and cook for 5 minutes until tender.  Add the garlic and cook for an additional 1 minute, add the salt and pepper.  Stir in the chopped spinach and artichokes.  Cook for 5, stirring often until spinach is almost done.  Stir in the shredded chicken. 

 

Add the pasta, then add the creams and chicken stock.  Heat to a simmer, then stir in the mozarella.  Pour into a baking dish that has been sprayed with some type of non-stick.  Add the ricotta in spoonful drops and sprinkle with parmesan cheese.  Bake until bubbly and the cheese is starting to brown, about 30 minutes.

 

Adapted from How Sweet Eats

 
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