One Pot Parmesan Chicken Ziti with Artichokes and Spinach

By á-61574

Ziti pasta, shredded rotisserie chicken, artichoke hearts, baby spinach and Parmesan combine to make this easy one pot weeknight dinner.

Ingredients

• 4 4 4 cups water
• 2 2 ounce) cans 2 (12 ounce) cans evaporated milk
• 1 1 1 teaspoon salt
• 2 2 2 cloves garlic, finely chopped
• 1 1 1 pound ziti pasta, uncooked
• 2 2 2 teaspoons cornstarch
• 2 2 2 cups rotisserie chicken, shredded
• 1 1 ounce) can 1 (14 ounce) can Progresso artichoke hearts, drained, coarsely chopped
• 6 6 1 1/2 Parmesan cheese, shredded, about 1 1/2 cups
• 2 2/3 2 medium lemons, about 2/3 cup
• 2 2 2 tablespoons butter
• 1 1 5 4 oounce package baby spinach, about 4 cups
• 1/2 1/2 1/2 teaspoon pepper, if desired

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 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.

In a 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.

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.

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

NOTE:
Stir, stir, stir! The only way to mess up this easy dinner is to neglect the spoon.