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Chicken Ziti with Artichokes and Spinach

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Chicken Ziti with Artichokes and Spinach


  • 4 cups water
  • 2 cans (12 oz.) evaporated milk
  • 1 tsp. salt
  • 2 garlic cloves, finely chopped
  • 1 lb. uncooked ziti pasta
  • 2 tsps. cornstarch
  • 2 cups shredded deli rotisserie chicken
  • 1 can (14 oz.) artichoke hearts, drained, coarsely chopped
  • 6 oz. shredded Parmesan cheese (1 1/2 cups)
  • 2/3 cup lemon juice
  • 2 tbsps. butter
  • 5 oz. pkg fresh baby spinach
  • 1/2 tsp. pepper
  • The Game Plan

    1. In Dutch oven, heat water, 1 can evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12-14 min., stirring frequently, until is tender.
    2. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1-3 min. or until thickened and mixture coats back of spoon.
    3. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
    4. Add spinach and stir until wilted. Serve with reserved cheese and pepper.

    • Chicken and Pasta Dinners

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