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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 boneless skinless chicken breast halves
- 2 onions
- 1 clove garlic (finely chopped)
- 6 oz. marinated artichoke hearts (drained and chopped)
- 1 pkg. knorr cream of spinach recip mix
- 2 1/2 cups milk
- 1/2 cup water
- 1 1/2 cups grated Parmesan cheese
- 16 oz. rigatoni (or large tube pasta, cooked and drained)
- 1/4 cup toasted pine nuts (optional)
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Directions
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
- Add shallots into same skillet and cook, stirring occasionally, 2 minutes. Add garlic and cook 30 seconds. Stir in artichokes and Knorr® Cream of Spinach recipe mix blended with milk and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 3 minutes. Stir in cheese until melted, about 1 minute.
- To serve, arrange chicken over hot rigatoni and top with sauce. Sprinkle with pine nuts.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol85mg28% |
Sodium720mg30% |
Potassium670mg19% |
Protein30g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber5g20% |
Sugars13g |
Vitamin A8% |
Vitamin C15% |
Calcium70% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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