pesto chicken pasta with sun dried tomatoes Recipe

1

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

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.