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

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

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?

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

Spinach & Artichoke Chicken Spaghetti

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

with Italian-style hard cheese

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Photo of Spinach & Artichoke Chicken Spaghetti

Serves 1

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!

Spaghetti - 100g
Spinach - 40g
Garlic Clove - 1
Artichoke Hearts - 50g
Free-range Chicken Breast - 1
NOMU Italian Rub - 10ml
Dried Thyme - 2,5ml
White Wine - 30ml
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 20ml
Lemon Juice - 10ml
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

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!

Spaghetti - 200g
Spinach - 80g
Garlic Cloves - 2
Artichoke Hearts - 100g
Free-range Chicken Breasts - 2
NOMU Italian Rub - 20ml
Dried Thyme - 5ml
White Wine - 60ml
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 40ml
Lemon Juice - 20ml
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

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!

Spaghetti - 300g
Spinach - 120g
Garlic Cloves - 3
Artichoke Hearts - 150g
Free-range Chicken Breasts - 3
NOMU Italian Rub - 30ml
Dried Thyme - 7,5ml
White Wine - 90ml
Fresh Cream - 300ml
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 30ml
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

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!