Pesto Chicken Pasta with Sun Dried Tomatoes and Artichokes
Servings: 6
Ingredients
- 2 Quarts Water
- 2 teaspoons Salt
- 12 Ounces Rigatoni Pasta
- 1/2 Cup Plain Greek Yogurt
- 3/4 Cup Cream
- 1/2 Cup Basil Pesto
- 2 teaspoons Cornstarch
- 1/3 Cup Marinated Sun-Dried Tomatoes chopped
- 1 Jar Marinated Artichoke Hearts 6.5oz, roughly chopped
- 1 1/2 - 2 Cups Chicken cooked, chopped (rotisserie is best)
- 3-4 Cups Fresh Spinach
- Fresh Parmesan to garnish
Instructions
- Bring at least 2 quarts of water to a boil.2 Quarts Water
- Add 2 teaspoons salt.2 teaspoons Salt
- Add the rigatoni and stir occasionally until the pasta reaches al dente (check the package for times).12 Ounces Rigatoni Pasta
- Meanwhile, in a large skillet (with OUT the burner on) add Greek yogurt, cream, pesto, and cornstarch.1/2 Cup Plain Greek Yogurt, 3/4 Cup Cream, 1/2 Cup Basil Pesto, 2 teaspoons Cornstarch
- Stir together with a whisk.
- Turn the heat on to medium and continue stirring until the mixture has thickened, it should take a couple minutes.
- Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach.1/3 Cup Marinated Sun-Dried Tomatoes, 1 Jar Marinated Artichoke Hearts, 1 1/2 - 2 Cups Chicken, 3-4 Cups Fresh Spinach
- Stir until everything is combined and warm.
- Serve immediately with a fresh grating of Parmesan.Fresh Parmesan
Notes
left overs may be stored in the refrigerator for up to 5 days
Nutrition
Serving: 1g | Calories: 530kcal | Carbohydrates: 52g | Protein: 18g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1177mg | Potassium: 531mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2713IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 2mg