Creamy Chicken and Spinach Pasta

By pchmiel

Ingredients

• 3/4 pound gemelli, penne or another short pasta
• 1 c frozen peas
• 1 Tbsp unsalted butter
• 2 cloves garlic, chopped
• 1 c heavy cream
• 2 cups shredded rotisserie chicken
• 5 ounces spinach (6 cups)
• Parmesan

Preparation

Step 1

Cook pasta, adding peas during last minute of cooking. Reserve 1/2 cup of cooking water. Drain pasta and peas and reserve the pot.
Melt butter in pasta pot over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add cream, chicken, spinach and 1/2 tsp each salt and pepper to the pot and cook until the chicken is warmed through and spinach is wilted, 2 to 3 minutes. Add pasta and peas and toss to combine (add 1/4 c of reserved cooking water if the pasta seems dry). Serve with Parmesan.