Ingredients
- 6 tbs butter
- 4 cloves garlic, minced
- 2 bags baby spinach
- 2 cans artichoke hearts, drained and halved
- 3 tbs flour
- 3 c whole milk
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1/2 c grated parmesan cheese
- 1 1/2 c mozzarella
- 1/2 c chicken broth
- 12 oz penne, cooked until al dente
- 1/2 c italian panko breadcrumbs
- crushed red pepper, to taste
Details
Preparation
Step 1
In lrg pot, milt 2 tbs butter. Add garlic and spinach. Stir in the butter and garlic until wilted. About 1-2 mins. Remove spinach from heat and set aside. In same pot, melt another 2 tbs butter on high heat and add the halved artichokes until they slightly change color about 2 mins. Remove artichokes from the pot and set aside. Turn heat to low and add 2 tbs butter. Once melted, whisk the flour into the butter. Pour in milk and whisk to combine. Let cool for about 4 mins, until it starts to thicken. Add parmesan, mozzarella, salt and pepper and cayenne pepper. Depending on how thick it is, slowly add chicken broth, up to 1/2 cup. Add artichokes and pasta to sauce, tossing gently to coat. Fold in spinach, then pour the pasta into a serving bowl. Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.
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