Chicken with Artichoke and Spinach Sauce Pasta

Ingredients

• Chicken Thigh1 large (100 g)
• Spaghetti3/4 cup (120 g)
• Artichoke Hearts2 heart (80 g)
• Spinach3 leaf (30 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Evaporated Whole Milk1/4 cup (60 ml)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe the artichoke hearts need to be previously cooked. If you want, you can use canned ones.

2. 2

   Step 2

   Boil the spaghetti in salted water according to the indicated time on the package. Once ready, remove and drain.

3. 3

   Step 3

   In the meantime, heat half the oil in a pan over high heat.

4. 4

   Step 4

   Once heated, add the chicken and brown both sides. It will take about 5 minutes.

5. 5

   Step 5

   Then lower the heat, cover and continue cooking for 10-15 more minutes. If necessary, add some water to prevent from drying.

6. 6

   Step 6

   At the same time, chop the onion, garlic, artichoke hearts and spinach leaves.

7. 7

   Step 7

   Heat the remaining oil in another pan and add the onion with the garlic. Add salt and pepper and stir-fry for 5 minutes.

8. 8

   Step 8

   Then add the artichoke hearts and spinach.

9. 9

   Step 9

   Add salt and pepper, stir and let cook for 5 more minutes.

10. 10

    Step 10

    Add the evaporated milk and cook together until you get a sauce. If you want, you can add some chopped red hot chili pepper at the end.

11. 11

    Step 11

    Optional: You can blend the sauce to obtain a creamy texture.

12. 12

    Step 12

    Serve the pasta hot with the artichoke and spinach sauce on a plate. Place the chicken thigh on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Artichoke and Spinach Sauce Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.