Spinach Artichoke Penne
2 Tablespoons Olive Oil
3 Cups of Spinach
1 Cup of Artichoke Hearts, Drained
16 Ounce Cream Cheese, Room Temperature
1 Teaspoon Garlic Powder
1 Teaspoon Garlic, Diced
1 Teaspoon Salt
1 Teaspoon Pepper
2 Cups of Milk
1 Pound of Penne, Cooked
2 Grilled Chicken Breast, Diced
In a large pan, heat oil.
Add spinach and cook until all spinach is wilted.
Add artichoke hearts, cook for about 2 minutes, stir in minced garlic, cook for 1 minute.
Stir in cream cheese until melted and creamy.
Sprinkle spices and add milk until smooth.
Add pasta and chicken, coat evenly.
Let stand for 5 minutes for sauce to thicken.