What are the main ingredients in Spinach & Artichoke Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Spinach & Artichoke Chicken Pasta?

Calories: 920, Carbs: 90 grams, Fat: grams, Protein: 58.2 grams, Sugar: 9.9 grams, Salt: 721 grams

How do I prepare Spinach & Artichoke Chicken Pasta?

DINNER IS SERVED: Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef! CREAMY MOMENT: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 200ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Spinach & Artichoke Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Spinach & Artichoke Chicken Pasta

It’s fresh, it’s zesty but it’s also creamy & dreamy. On a bed of spaghetti lies juicy chicken breast slices smothered in a rich, lemony artichoke & spinach sauce. Garnished with grated Italian-style hard cheese and crispy onion bits. This dish will only leave you wanting more!

Spinach & Artichoke Chicken Pasta

with Italian-style hard cheese

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Chicken
Cream Cheese
Crispy Onion Bits
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Linguine Pasta
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon Juice
NOMU Italian Rub
Spinach
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Spinach & Artichoke Chicken Pasta

Serves 1

CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 100ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!

Free-range Chicken Breast - 1
NOMU Italian Rub - 10ml
Garlic Clove - 1
Artichoke Hearts - 50g
White Wine - 30ml
Cream Cheese - 50ml
Fresh Linguine Pasta - 125g
Spinach - 20g
Lemon Juice - 10ml
Grated Italian-style Hard Cheese - 10ml
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 200ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!

Free-range Chicken Breasts - 2
NOMU Italian Rub - 20ml
Garlic Cloves - 2
Artichoke Hearts - 100g
White Wine - 60ml
Cream Cheese - 100ml
Fresh Linguine Pasta - 250g
Spinach - 40g
Lemon Juice - 20ml
Grated Italian-style Hard Cheese - 20ml
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 300ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 3-4 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!

Free-range Chicken Breasts - 3
NOMU Italian Rub - 30ml
Garlic Cloves - 3
Artichoke Hearts - 150g
White Wine - 90ml
Cream Cheese - 150ml
Fresh Linguine Pasta - 375g
Spinach - 60g
Lemon Juice - 30ml
Grated Italian Style Hard Cheese - 30ml
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 400ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 3-4 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!