Creamy Spinach and Artichoke Chicken Penne

This delightful dish combines tender cubed chicken breast and al dente penne pasta with a creamy garlic sauce, enriched by earthy mushrooms and vibrant spinach. The addition of artichoke hearts brings a unique twist, while adobo seasoning adds a subtle kick, making it a flavorful and satisfying meal. Perfect for a family dinner, this recipe balances traditional Italian flavors with a creative touch.

Ingredients:

• 1 lb cubed chicken breast
• 8 oz penne pasta
• 3 cloves garlic, minced
• 2 cups chicken stock
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 1 can artichoke hearts, drained and chopped
• 1 tsp adobo seasoning
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the cubed chicken breast and season with salt, pepper, and adobo seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender, about 4-5 minutes.
4. Pour in the chicken stock and bring to a simmer. Add the heavy cream and stir to combine, allowing it to thicken slightly.
5. Add the cooked penne, sautéed chicken, spinach, and artichoke hearts to the skillet. Toss everything together until the spinach wilts and the dish is well combined. Adjust seasoning with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.