I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. —Tamara Duncan
Parmesan Chicken Pasta
Parmesan Chicken Pasta
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 8 ounces uncooked penne pasta
- 1 cup cubed fully cooked ham
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 3/4 pound cooked chicken breast, cut into strips
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
- 1/4 cup chopped seeded plum tomato
- 1 jar (15 ounces) Alfredo sauce
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
Directions
- Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.
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