Chicken Ziti with Artichokes and Spinach
Description
What do you eat when you are grown-up, but are hungry for Mac-n-Cheese? Why Chicken Ziti with Artichokes and Spinach, of course!
Ingredients
4 c. water
2- 12 oz. cans evaporated milk
1 t. salt
2 cloves garlic, finely chopped
1 lb. ziti pasta, uncooked
2 t. cornstarch
2 c. deli rotisserie chicken, shredded
1- 14 oz. can artichoke hearts, drained, coarsely chopped
6 oz. Parmesan cheese, shredded
juice from 1 to 2 medium lemons, freshly squeezed
2 T. butter
4 c. baby spinach from a 5-oz. package
1/2 t. pepper, if desired
Directions
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In Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In a medium bowl, beat the remaining can of evaporated milk and cornstarch; stir in the chicken and artichoke hearts. Add to mixture in Dutch oven; return it to simmering, continue to simmer 1 to 3 minutes or until thickened and mixture coats the back of the spoon.
Remove from heat; stir in half of the cheese and all of the lemon juice. Stir until the cheese melts, then add remaining cheese, while reserving 1/4 c. for serving, and butter; stir again.
Add spinach, and stir until wilted.
Serve with reserved cheese and pepper.