Chicken Ziti with Artichokes and Spinach

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

Steps

1. 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.
2. 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.
3. 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.
4. Add spinach, and stir until wilted.
5. Serve with reserved cheese and pepper.