Spinach Artichoke Chicken Pasta

This 30 minute dinner is a hit with the whole family, and a great way to squeeze in veggies for the kids.

The flavors work in any season. In the summer, you could use fresh spinach and tomatoes, but the ease of frozen spinach and canned tomatoes makes this one a go-to year round.

Spinach Artichoke Chicken Pasta

Serves 4-6

Ingredients

• 1 lb boneless, skinless chicken breast, chopped
• 1 large shallot, minced
• 2 tsp minced garlic
• 1 tbsp butter
• 1 tbsp olive oil
• 10 oz frozen spinach
• 1 can artichoke hearts, drained and chopped
• 1 can chopped tomatoes
• 1/4 c. kalamata olives, sliced
• 1 tbsp fresh oregano, chopped
• 10 oz dried pasta
• Salt + Pepper

Instructions

1. Bring large pot of well salted water to a boil. Cook pasta, and reserve a few tbsp of cooking water.
2. In a large, shallow pan, saute shallots and garlic in butter and oil until translucent.
3. Add spinach, artichokes and tomatoes. Simmer until heated through and bubbling.
4. Add olives and oregano.
5. Add pasta and reserved cooking water. Salt to taste and serve with grated Parmesan.
6. Add chicken and cook through.