pesto chicken pasta with sun dried tomatoes

By vealam

Ingredients

• 2 quarts water
• 2 teaspoons salt
• 12 ounces rigatoni pasta
• 1/2 cup plain Greek yogurt
• 3/4 cup cream
• 1/2 cup basil pesto
• 2 teaspoons cornstarch
• 1/3 cup marinated sun-dried tomatoes, chopped
• 1 6.5-ounce jar marinated artichoke hearts, roughly chopped
• 1 and 1/2 or 2 cups cooked chicken, chopped (rotisserie is best)
• 3-4 cups fresh spinach
• fresh Parmesan, to garnish

Details

Servings 1
Adapted from ohsweetbasil.com

Preparation

Step 1

Bring at least 2 quarts of water to a boil. Add 2 teaspoons salt.
Add the rigatoni and stir occasionally until the pasta reaches al dente (check the package for times).
Meanwhile, in a large skillet (withOUT the burner on) add Greek yogurt, cream, pesto, and cornstarch. Stir together with a whisk.
Turn the heat on to medium and continue stirring until the mixture has thickened, it should take a couple minutes.
Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach. Stir until everything is combined and warm.
Serve immediately with a fresh grating of Parmesan.