Wednesday, January 6, 2010
Today's the day...I'm headed off to Salt Lake for my Studio 5 appearance. I'm excited to demo my latest creation; Spinach Artichoke Pasta. I had planned to make Spinach and Artichoke dip over the holidays and bought all the ingredients. Well, I never got around to it and once everyone left I decided to use the ingredients to turn my famous dip into a yummy dinner. It was so good, I even surprised myself.
I hope you enjoy! And if you live in the Utah area, tune in to KSL Channel 5 this morning at 11 a.m. to see me demonstrate this yummy recipe.
SPINACH ARTICHOKE PASTA
6 to 8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 can artichokes, chopped
1 C. chopped spinach, packed (If using frozen, defrost, drain and squeeze out the water.)
1 can diced Mexican style tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
7 oz. Parmesan cheese, grated (reserve 1 oz.)
2 T. hot sauce
salt & pepper
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
5. Add the artichokes, spinach and tomatoes. Stir to incorporate.
6. Add the chicken stock, half and half, Parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Add the pasta and pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15 -20 minutes or until bubbly around the edges.