Two of my favorite things in the whole wide world are Hot Spinach Artichoke Dip and One Skillet Meals only because I totally hate doing dishes.
One Skillet Spinach Artichoke Pasta combines both of those with a gluten free option using brown rice noodles instead of regular pasta ( I promise no one will know it's GF). It's incredible with regular pasta or gluten free!
It's cheesyliciousness at it's best and filled with lots of spinach and artichoke hearts leaving my taste buds singing for more!
Colt nabbed the leftovers for lunch and said he almost thought it was even better the next day because the flavors had melded.
This is comfort food at its prime and done in under 30 minutes.
It's like a little taste of heaven in every bite!
In a large skillet with a lid melt 2 tablespoons Butter or Olive Oil over medium-high heat.
Add:
- 4 cloves Minced Garlic
- 1-2 Jalapeños Seeded and Diced.
Cook until garlic is softened and fragrant being careful not to burn.
Stir in:
- 16 ounces Penne Pasta (For Gluten Free use Brown Rice Penne Pasta Noodles)
- 4 cups Chicken Stock
- 2/3 cup Half & Half or Milk
- 4 Ounces Cubed Cream Cheese
- 14 ounces Drained Chopped Artichoke Hearts
- a generous pinch Red Pepper Flakes (Optional)
Remove lid and stir in 6 ounces Fresh Spinach. Recover and cook for 1-2 minutes until spinach is just barely wilted.
Add:
- 2 cups Shredded Jack Cheese
- 1 cup Shredded Parmesan Cheese
Stir until cheese is melted.
I told you Spinach Artichoke Pasta was such an easy skillet meal recipe!
Creamy, cheesy and full of spinach and artichoke hearts just sayin I'm not sure it gets much better then this!
Just make sure if you're planning on eating any leftovers for lunch to hid them better than me.
Other favorite easy Skillet Meals we love:
Yield: 6
Spinach Artichoke Pasta Skillet
Spinach Artichoke Pasta is an easy skillet meal recipe from Serena Bakes Simply From Scratch.
Prep time: 8 MinCook time: 17 MinTotal time: 25 Min
Ingredients
- 2 tablespoons Butter Or Olive Oil
- 2 whole Jalapeños, Seeded and Diced
- 4 cloves Garlic, Minced
- 16 ounces Uncooked Penne Pasta (Brown Rice Penne Pasta For GF)
- 4 cups Chicken Stock
- 2/3 cup Half and Half or Milk
- 4 ounces Cream Cheese, Cubed
- 14 ounces Artichoke Hearts, Drained and Roughly Chopped
- 1 pinch Red Pepper Flakes Or To Taste (Optional)
- 6 ounces Baby Spinach
- 2 cups Jack Cheese, Shredded
- 1 cup Parmesan Cheese, Grated
Instructions
- In a large skillet with a lid melt butter or heat olive oil over medium-high heat. Add jalapeños and garlic. Cook until garlic is softened and fragrant.
- Stir in uncooked pasta, chicken stock, half and half or milk, cream cheese, artichoke hearts and red pepper flakes to taste. Stir until well combined and bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes.
- Remove lid and stir in baby spinach until well combined. Cover and cook an additional 1-2 minutes until spinach is just barely wilted being careful not to over cook.
- Stir in jack and Parmesan cheese until melted.
Calories
578.50Fat (grams)
33.33Sat. Fat (grams)
18.54Carbs (grams)
44.69Fiber (grams)
5.93Net carbs
38.76Sugar (grams)
5.96Protein (grams)
26.71Sodium (milligrams)
945.01Cholesterol (grams)
95.14The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
2 comments
Ooo! Love the addition of the jalapenos! So creamy and comforting! Love it!
Oh my goodness your pasta dish looks so creamy and delicious!
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