Chicken breast (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Italian seasoning (2 tsp)
Yellow onion (250g)
Red bell pepper (250g)
Garlic (4 cloves)
Salt (pinch)
Artichokes (480g)
Spinach (100g)
Chicken broth (100g)
Sun-dried tomatoes (50g)
Whipped Greek cream cheese (70g)
Calabrian chilis (10g)
Lemon juice (1/2)
Parmesan (40g)
Parsley (optional – garnish)
To cook the pasta (of your choice), simply add to boiling water and let simmer until done.
Dice your chicken into bite-size pieces, then season with the seasonings listed. Sear over medium-high heat until colored is developed and the chicken is cooked through. Remove once done.
Turn the heat to low, then toss in the remaining ingredients – spinach, chopped artichokes (we buy quarters then chop them into bite-sized pieces), chicken stock, whipped Greek cream cheese, sun dried tomatoes, and Calabrian chilis. Mix until everything is well incorporated.
Toss your cooked pasta, cooked chicken, and vegetable mix in a sheet tray, then mix together. Top with lemon juice and parmesan, then bake at 450 degrees (F) for ~5 minutes.
To prep, add in the pasta to your container (or plate), and optionally garnish with some chopped parsley. Enjoy!
