Friday, April 04, 2014

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

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) Progresso™ artichoke hearts, drained, coarsely chopped
10 oz shredded Parmesan cheese (about 2 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter 4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired

1. In Dutch oven, 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.

2 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 3 minutes or until thickened and mixture coats back of spoon.

3 Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.

4 Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

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