Ingredients

The following ingredients have 4 Servings
  • 2 quarts water
  • 2 teaspoons salt
  • 12 ounces rigatoni pasta
  • 1/2 cup plain Greek yogurt
  • 3/4 cup cream
  • 1/2 cup basil pesto
  • 2 teaspoons cornstarch
  • 1/3 cup marinated sun-dried tomatoes (chopped)
  • 1 jar marinated artichoke hearts (6.5oz, roughly chopped)
  • 1 1/2 - 2 cups chicken (cooked, chopped (rotisserie is best))
  • 3-4 cups fresh spinach
  • fresh Parmesan (to garnish)

Instruction

  • Bring at least 2 quarts of water to a boil.
  • Add 2 teaspoons salt.
  • Add the rigatoni and stir occasionally until the pasta reaches al dente (check the package for times).
  • Meanwhile, in a large skillet (with OUT the burner on) add Greek yogurt, cream, pesto, and cornstarch.
  • Stir together with a whisk.
  • Turn the heat on to medium and continue stirring until the mixture has thickened, it should take a couple minutes.
  • Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach.
  • Stir until everything is combined and warm.
  • Serve immediately with a fresh grating of Parmesan.