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One-Pot Parmesan Chicken Ziti with Artichokes and Spinach
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Prep Time:
35 minutes
Total Time:
35 minutes
Elevated mac and cheese with spinach, artichokes, and Parmesan for a gourmet twist on a classic dish.
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
Instructions:
  • In a Dutch oven, bring water, 1 can of evaporated milk, salt, garlic, and pasta to a gentle simmer over medium heat. Cook for 12 to 14 minutes, stirring often, until pasta is tender.
  • In a medium bowl, whisk together the remaining can of evaporated milk with cornstarch. Stir in the chicken and artichoke hearts. Add this mixture to the Dutch oven, bring to a simmer, and cook for 1 to 3 minutes until thickened and coats the back of a spoon.
  • Take the sauce off the heat and mix in half of the cheese along with the lemon juice. Stir until the cheese is melted, then add the rest of the cheese (setting aside 1/4 cup for garnish, if desired) and butter. Give it another good stir.
  • Stir in fresh spinach until it cooks down. Serve with a sprinkle of reserved cheese and a dash of pepper.

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