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, crispy onion bits, and dried thyme. This dish will only leave you wanting more!
Spinach & Artichoke Chicken Spaghetti
Spinach & Artichoke Chicken Spaghetti
with Italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Artichoke Hearts
- Chicken
- Crispy Onion Bits
- Dried Thyme
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- NOMU Italian Rub
- Spaghetti
- Spinach
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
DON’T FORGETTI THE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
MEANWHILE…
Rinse the Spinach. Peel and grate the garlic clove. Drain the artichoke hearts and roughly chop.
ON TO THE Chicken
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the grated garlic, ½ the dried thyme, the chopped artichokes, and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add the cream and ½ the grated cheese. Simmer until slightly thickened, 1-2 minutes. Add the rinsed Spinach and toss until wilted. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Make a bed of Spaghetti. Top with the chicken slices and pour over the creamy artichoke & spinach sauce. Sprinkle over the remaining cheese and the crispy onions. Well done, Chef!
DON’T FORGETTI THE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
MEANWHILE…
Rinse the Spinach. Peel and grate the garlic cloves. Drain the artichoke hearts and roughly chop.
ON TO THE Chicken
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the grated garlic, ½ the dried thyme, the chopped artichokes, and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add the cream and ½ the grated cheese. Simmer until slightly thickened, 1-2 minutes. Add the rinsed Spinach and toss until wilted. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Make a bed of Spaghetti. Top with the chicken slices and pour over the creamy artichoke & spinach sauce. Sprinkle over the remaining cheese and the crispy onions. Well done, Chef!
DON’T FORGETTI THE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
MEANWHILE…
Rinse the Spinach. Peel and grate the garlic cloves. Drain the artichoke hearts and roughly chop.
ON TO THE Chicken
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the grated garlic, ½ the dried thyme, the chopped artichokes, and the remaining NOMU rub. Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add the cream and ½ the grated cheese. Simmer until slightly thickened, 2-3 minutes. Add the rinsed Spinach and toss until wilted. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Make a bed of Spaghetti. Top with the chicken slices and pour over the creamy artichoke & spinach sauce. Sprinkle over the remaining cheese and the crispy onions. Well done, Chef!
DON’T FORGETTI THE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
MEANWHILE…
Rinse the Spinach. Peel and grate the garlic cloves. Drain the artichoke hearts and roughly chop.
ON TO THE Chicken
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the grated garlic, ½ the dried thyme, the chopped artichokes, and the remaining NOMU rub. Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add the cream and ½ the grated cheese. Simmer until slightly thickened, 2-3 minutes. Add the rinsed Spinach and toss until wilted. Remove from the heat, add a drizzle of lemon juice (to taste), and season.
DINNER IS SERVED
Make a bed of Spaghetti. Top with the chicken slices and pour over the creamy artichoke & spinach sauce. Sprinkle over the remaining cheese and the crispy onions. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Spinach & Artichoke Chicken Spaghetti?
The preparation time for Spinach & Artichoke Chicken Spaghetti with Italian-style hard cheese is between 20 and 25 minutes.
What is the total time required to make Spinach & Artichoke Chicken Spaghetti with Italian-style hard cheese?
The total time required to make Spinach & Artichoke Chicken Spaghetti with Italian-style hard cheese is between 30 and 35 minutes.
How many servings does Spinach & Artichoke Chicken Spaghetti provide?
4 servings
What are the main ingredients in Spinach & Artichoke Chicken Spaghetti?
Artichoke Hearts, Chicken, Crispy Onion Bits, Dried Thyme, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spaghetti, Spinach, White Wine
What is the nutritional information of Spinach & Artichoke Chicken Spaghetti?
Calories: 1049, Carbs: 89 grams, Fat: grams, Protein: 57.4 grams, Sugar: 8.2 grams, Salt: 616 grams
How do I prepare Spinach & Artichoke Chicken Spaghetti?
DINNER IS SERVED: Make a bed of spaghetti. Top with the chicken slices and pour over the creamy artichoke & spinach sauce. Sprinkle over the remaining cheese and the crispy onions. Well done, Chef! MEANWHILE…: Rinse the spinach. Peel and grate the garlic cloves. Drain the artichoke hearts and roughly chop. CREAMY MOMENT: Return the pan, wiped down, to medium heat with a drizzle of oil. Add the grated garlic, ½ the dried thyme, the chopped artichokes, and the remaining NOMU rub. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add the cream and ½ the grated cheese. Simmer until slightly thickened, 1-2 minutes. Add the rinsed spinach and toss until wilted. Remove from the heat, add a drizzle of lemon juice (to taste), and season. ON TO THE CHICKEN: Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. DON’T FORGETTI THE SPAGHETTI: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Spinach & Artichoke Chicken Spaghetti?
Artichoke Hearts, Chicken, Crispy Onion Bits, Dried Thyme, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spaghetti, Spinach, White Wine
How many calories does Spinach & Artichoke Chicken Spaghetti have?
1049 calories
How much fat content does Spinach & Artichoke Chicken Spaghetti have?
grams
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