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30-Minute Spinach-Artichoke Penne

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"There are a lot of recipes in this book that start from scratch; this, however, is not one of them. And for good reason: T-I-M-E. Of course we need to learn how to make homemade dishes. But we also need a small arsenal of weeknight, fast-on-your-feet, lightning-quick recipes that we can make after church, before our Tuesday night meeting, and whenever we open our door to last-minute company. This recipe is surprisingly simple, and loaded with flavor. I think it's sure to become a favorite of yours!"

List of Ingredients

â—¦ 1 pound penne pasta
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons olive oil
â—¦ 1 small yellow onion, chopped
â—¦ 2 cloves garlic, minced
â—¦ 1 (14-ounce) can artichokes, drained and roughly chopped
â—¦ 6 ounces baby spinach leaves (about 4 cups)
â—¦ 2 (15-ounce) jars Alfredo sauce
â—¦ 1 teaspoon Creole seasoning
â—¦ ½ cup shredded Parmesan cheese, plus more for sprinkling
â—¦ 1 whole rotisserie chicken, meat shredded with two forks, skin and bones discarded
â—¦ 2 tablespoons drained capers (optional)
â—¦ Grated zest of 1 lemon
â—¦ 1 cup halved grape or cherry tomatoes


Recipe

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook until al dente. Drain.

While the pasta is cooking, heat the butter and olive oil in a large sauté pan over medium-low heat. Add the onion and sauté for a few minutes, until translucent and tender. Add the garlic and artichokes and sauté, making sure the garlic doesn't burn. Add the spinach and stir until it wilts down—you may need to add it in two batches to make room. It will wilt down by more than half. Stir the onion, garlic, artichokes, and spinach together well.

Pour in the Alfredo sauce. Add a little of the hot pasta water to each jar, and shake with the lid on to loosen the rest of the good sauce inside the jar; pour into the pan. Stir the sauce and spinach mixture together until combined. Season with the Creole seasoning. Bring to a low simmer and add the Parmesan cheese, stirring until the Parmesan has melted and the sauce has come together. Taste and adjust. Reduce the heat to low and cover.

Transfer the drained pasta to your biggest serving bowl, then pour the cream sauce over it and toss to combine. Stir in the chicken and capers (if using). Add the lemon zest and stir once more. Serve in shallow pasta bowls, topped with another sprinkle of Parmesan cheese and fresh grape tomatoes.

Serves 4 to 6