Here is a very easy meal that came about from leftover marinated artichokes. I had half a jar in the fridge, and as part of my No Food Waste initiative, I was determined to make something tasty! Details below for this Creamy Chicken and Artichoke Pasta with Sun-dried Tomatoes!
Serves: 2, since it was using up leftovers, but easy (and preferred) to double for 4!
Active Time: 10 minutes
Total Time, Including Cooking and Cooling: 25 minutes
- 1/2 lb Thin Spaghetti, or any pasta of choice
- 1/2 brick Cream Cheese
- 1/2 jar Marinated Artichokes, drained and chopped
- 1/2 jar Sun-dried Tomatoes, drained and chopped
- 1 cup cooked Chicken, shredded (rotisserie for time-saving)
- 2 Tbsp Whole Milk
- 1/4 cup Bone Broth
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
Cook spaghetti according to package directions.
Meanwhile, in a large skillet, add all remaining ingredients. Heat over medium until cream cheese is melted and a sauce is formed. Once the sauce is bubbling and hot, toss in drained pasta.
Divide into two bowls, season with additional s&p, and enjoy!