One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

By dkanon

Ingredients

• 4 cups water
• 2 cans (12 oz each) evaporated milk
• 1 teaspoon salt
• 2 cloves garlic, finely chopped
• 1 lb uncooked ziti pasta
• 2 teaspoons cornstarch
• 2 cups shredded deli rotisserie chicken
• 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
• 10 oz shredded Parmesan cheese (about 2 1/2 cups)
• Juice of 2 medium lemons (about 2/3 cup)
• 2 tablespoons butter
• 4 cups baby spinach (5-oz package)
• 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 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.