Rachaels chicken artichoke rigatoni

Name: Rachaels chicken artichoke rigatoni
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 4 Chicken breasts cubed; 12 oz thawed and drained spinach; 1 can cubed artichoke hearts drained; 1 packages rigatoni or pasta of choice; 1 packages quartered button mushrooms; 1 cup white wine; 2 cup Chicken broth; 1 cup shredded mozzarella cheese; 1/4 cup heavy cream; 2 clove fresh diced garlic; 1/2 sliced red onion; 1 dash fresh lemon juice; 1 salt and pepper to taste; 4 tbsp pasta water; 1/2 cup fresh grated Parmesan; 6 halved grape tomatoes; 1 tbsp Butter

Rachael @cook_2948221

Was hungry for something that would go well with my glass of wine! Perfect!

Rachael @cook_2948221

Was hungry for something that would go well with my glass of wine! Perfect!

Saved

Ingredients

1 hour

5 servings

4Chicken breasts cubed
12 ozthawed and drained spinach
1 cancubed artichoke hearts drained
1 packagesrigatoni or pasta of choice
1 packagesquartered button mushrooms
1 cupwhite wine
2 cupChicken broth
1 cupshredded mozzarella cheese
1/4 cupheavy cream
2 clovefresh diced garlic
1/2sliced red onion
1 dashfresh lemon juice
1salt and pepper to taste
4 tbsppasta water
1/2 cupfresh grated Parmesan
6halved grape tomatoes
1 tbspButter

Saved

Steps

1 hour

1

Over medium heat add butter to a pan along with the chicken, season with salt and pepper, add onion, garlic, artichokes, mushrooms, tomatoes and cook until the chicken is browned.
2

Boil the pasta in water until al dente
3

Add the liquid ingredients to the pan with chicken and cook for 35 minutes.
4

Add the drained pasta to the pan with the sauce then bring to a boil and turn off immediately and add cheese, toss together and enjoy!