One Pot Parmesan Chicken Ziti With Artichokes And Spinach Recipes

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach image

Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 13

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
6 oz shredded Parmesan cheese (about 1 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

Steps:

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.

Nutrition Facts : Calories 540, Carbohydrate 65 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 0 g

PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH RECIPE - (4.4/5)

Parmesan Chicken Ziti with Artichokes and Spinach Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 13

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
6 oz shredded Parmesan cheese (about 1-1/2 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

Steps:

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.

ONE-POT SPINACH CHICKEN PASTA RECIPE BY TASTY

One-pot Spinach Chicken Pasta Recipe by Tasty image

Here's what you need: olive oil, salt, penne pasta, garlic, chicken breasts, pepper, crushed tomato, red chili flakes, heavy cream, spinach, parmesan cheese, parmesan cheese

Provided by Adam Bianchi

Categories Dinner

Yield 3 servings

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
3 tablespoons salt, divided
1 lb penne pasta
3 cloves garlic, chopped
2 chicken breasts, cubed
1 tablespoon pepper
28 oz crushed tomato, 1 can
½ teaspoon red chili flakes
½ cup heavy cream
5 oz spinach
½ cup parmesan cheese
parmesan cheese, to taste

Steps:

Boil water in a large pot over high heat.
Add 2 tablespoons of salt to water and add pasta. Cook pasta until almost al dente, or for 1-2 minutes less than the recommended cook time. Drain.
Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt, and pepper. Brown chicken, making sure to cook through. Set chicken aside.
Add 2 tablespoon olive oil, garlic, and red chili flakes into the pot and stir.
Add crushed tomatoes, stirring for a few minutes.
Add cream, stirring until incorporated.
Add spinach and stir until the spinach cooks down and incorporates.
Add chicken, pasta, and parmesan, stirring until pasta is evenly coated.
Garnish with more parmesan cheese and serve!
Enjoy!

Nutrition Facts : Calories 1183 calories, Carbohydrate 136 grams, Fat 46 grams, Fiber 11 grams, Protein 63 grams, Sugar 17 grams

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