Spinach and Artichoke Pasta (GF)

Ingredients:

1 bag fresh spinach (could also use frozen too)

1 cup artichoke hearts chopped (could use canned)

1 lb chicken breasts

1 8oz package bella mushrooms

1 package mozzarella cheese

1/4 cup parmesan cheese, plus more for ”snowing” aka topping

1 head Garlic

1 package GF Pasta (Mine was Linguini from Taste Republic).

3 cups Milk (can be non-dairy, I used a flax/almond blend)

Pantry needs: Butter, Salt, Pepper, Cayenne Pepper, GF Flour,

Leftover Artichoke hearts

Cut into bite sized pieces

Season the Chicken

We had a leftover cajun mix so decided to use that.

How to:

Prepwork:

1. Gather ingredients.

2. Slice Mushrooms,

3. Chop Artichokes, hearts

4. Steam spinach

5. Mince garlic and divide into tbsp halves (one for veggies, one for sauce).

6. Fill a large pot with water and bring to a boil to cook your pasta.

7. Preheat grill to cook the chicken.

Actionwork:

1. Using a large stock pot, melt 1.5 tbsp butter over medium-high heat. Add 1 tbsp garlic and saute until fragrant, about 1 minute.

2. Add mushrooms and saute until they release their liquid, about 3 minutes.

3. Add artichokes and spinach. still till combined and warm thoughtout. Remove veggies and set aside.

4. Grill chicken

5. Melt another 1.5 tbsp butter, add 3 tbsp GF flour and stir to combine, toasting the flour for a minute.

6. Add 3 cups milk and cook for 4 minutes until the sauce begins to thicken.

7. Add 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Stir until melted.

8. Then add a bunch of fresh cracked pepper (I like a lot), a big pinch of salt and 1/4 tea cayenne pepper. Stir until combined.

9. Begin cooking your pasta, it should only take a minute since it’s fresh.

10. Add the veggies back into the pot with the sauce.

11. When the pasta is done cooking, add it to the sauce/veggie mix. Stir until well combined.

12. Finish chicken by slicing into strips.

    Your done!

Serve with a side salad for added fiber to help move that cheese along.