Ingredients

The following ingredients have 6 Servings
  • 12 oz. uncooked penne pasta
  • 2 (10 oz.) boxes of frozen spinach
  • 8 oz. cream cheese
  • ½ cup mayonnaise (you can substitute low-fat)
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ⅛ tsp. black pepper
  • 1 and ½ cup shredded mozzarella cheese, divided
  • 1 lb. diced cooked chicken (about 3 medium breasts)
  • 2 (14 oz.) cans baby artichoke hearts, drained
  • ¼ cup shredded Parmesan Cheese

Instruction

  • Preheat oven to 350ºF.
  • Cook penne pasta according to package directions. Drain and set aside.
  • Meanwhile, put spinach in a large microwave-safe bowl and defrost in the microwave.
  • Add cream cheese and warm in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the spinach.
  • Add mayonnaise, garlic powder, salt, and pepper.
  • Return drained pasta to pot along with spinach sauce, 1 cup of the shredded mozzarella, diced chicken, and baby artichoke hearts. Stir until all the pasta is coated. Turn into a 3-quart, 13×9″ pan.
  • Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.
  • Bake until heated through and browned a bit on top, about 30 minutes.