Parmesan Chicken Ziti With Artichokes And Spinach
Equipment
- medium bowl
Ingrediënten
- 4 cups water
- 2 cans 12 oz each evaporated milk
- 1 teaspoon salt
- 2 cloves garlic finely chopped
- 1 lb uncooked ziti pasta
- 2 teaspoons cornstarch
- 2 cups shredded deli rotisserie chicken
- 1 can 14 oz artichoke hearts, drained, coarsely chopped
- 2½ cups shredded Parmesan cheese 10 oz
- Juice of 2 medium lemons about ⅔ cup
- 2 tablespoons butter
- 4 cups baby spinach leaves 5-oz package
- ½ teaspoon pepper if desired
Instructies
- In Dutch oven or large saucepot, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat.
- Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts.
- Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to Minutes or until thickened and mixture coats back of spoon.
- Remove from heat; stir in half of the cheese and the lemon juice.
- Stir until cheese melts, then add remaining cheese (reserving ¼ cup for serving, if desired) and butter; stir again.
- Add spinach, and stir until wilted.
- Sprinkle with pepper and serve with reserved cheese.
Notes / Tips / Wine Advice:
Quick Variation:
Baby kale or chard makes a great stand-in for spinach in this recipe.
