Ingredients
1 Tablespoon olive oil
1 Medium onion, diced
4 Single chicken breasts sliced thin
2 9-ounce packages Frozen Spinach, thawed, drained
1 cup chicken broth
2 cloves minced garlic
8 ounces cream cheese
1 package sliced fresh mushrooms
1 14 oz. can Artichoke Hearts, drained and sliced thin
1/2 cup parmesan regganio cheese grated
2 cups shredded mozzarella cheese
1/4 teaspoon pepper
1/4 teaspoon salt
8 oz. uncooked penne pasta
Preparation
Heat oven to 350 degrees.
Cook penne according to package instructions, drain and rinse with cold water.
In a large skillet, warm oil over a medium high heat, add onion, cook till translucent, add the garlic, chicken and mushrooms, season with salt and pepper. Sauté for about 6 or 7 minutes, drain. Reduce heat to low. Add the chicken broth and cream cheese, stir until well blended. Add the artichoke hearts and the spinach.
Spray a 9 x 13 inch glass baking dish with nonstick cooking spray. Arrange the penne on the bottom of the baking dish. Pour the chicken mixture on top of the penne. Top with the mozzarella cheese. Bake until light brown about 20-25 minutes. Sprinkle with the parmesan cheese and serve.
