There are so many dishes I make that are unplanned and just put together as they go, but this one was worth taking note to reproduce. My rotisserie chicken turned into a big, great meal with leftovers when this was done! Takes a very short time to prepare as well.
1 lb box of rigatoni, ziti, or whatever you have on hand
1 Rotisserie chicken (lemon-pepper or herbed is best), shredded (I use mostly just white meat from it)
1 bag fresh baby spinach
1 large container fresh, sliced button mushrooms
5-6 cloves garlic, minced
4T olive oil
1 small jar of marinated artichoke hearts
1 stick butter
1/3 cup flour
2 cups milk, heavy cream, or combination
1 cup shredded parmesan cheese plus more for garnish
Salt and fresh-ground pepper
In a large pot, heat water and boil pasta as directed. Set aside after straining. Keep the pasta pot for combining all at end.
Shred chicken and set aside.
In a large skillet, pour in olive oil and heat Add garlic and mushrooms and toss for two minutes. Drain artichokes and add to skillet. Toss for one minute then add entire bag of spinach and cover. It will cook down fast. As spinach cooks down, add salt and pepper to taste. As soon as spinach is cooked, fold in chicken and set aside.
In pasta pot, melt butter. Then add flour and stir in well. Begin to pour in milk slowly, thickening to suit your taste. Add the parmesan cheese and stir til blended and cheese begins to melt. Then add in the entire spinach and chicken mixture as well. When it is coated, add pasta back in and toss together. Serve immediately topped with more parmesan cheese. Enjoy!
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