Ken's Chicken, Spinach and Artichoke Pasta

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 lb. penne pasta
• 2 cloves of garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (10 oz.) package frozen spinach, thawed and drained
• 1/4 teaspoon red pepper flakes
• 3 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In a large pot, bring 4 quarts of water to a boil. Add the penne pasta and cook for 10-12 minutes, or until al dente. Drain and set aside.
2. In a large skillet, heat the butter over medium heat. Add the garlic and sauté for 1 minute. Add the chicken and cook for 5-7 minutes, or until cooked through. Add the white wine and chicken broth and bring to a boil. Reduce the heat to low and add the artichoke hearts, spinach, red pepper flakes, salt and pepper. Simmer for 5 minutes.
3. Add the cooked penne pasta to the skillet and toss to combine. Cook for an additional 2-3 minutes, or until the pasta is heated through. Serve with Parmesan cheese and enjoy!

Interesting Facts

• This dish is a great way to use up leftover chicken.
• Artichoke hearts are a great source of dietary fiber, vitamin C, and folate.
• Spinach is a powerhouse of nutrition, full of vitamins A, B2, B6, C, E, and K.