Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Butter Or Olive Oil
  • 2 whole Jalapeños, Seeded and Diced
  • 4 cloves Garlic, Minced
  • 16 ounces Uncooked Penne Pasta (Brown Rice Penne Pasta For GF)
  • 4 cups Chicken Stock
  • 2/3 cup Half and Half or Milk
  • 4 ounces Cream Cheese, Cubed
  • 14 ounces Artichoke Hearts, Drained and Roughly Chopped
  • 1 pinch Red Pepper Flakes Or To Taste (Optional)
  • 6 ounces Baby Spinach
  • 2 cups Jack Cheese, Shredded
  • 1 cup Parmesan Cheese, Grated

Instruction

  • In a large skillet with a lid melt butter or heat olive oil over medium-high heat. Add jalapeños and garlic. Cook until garlic is softened and fragrant.
  • Stir in uncooked pasta, chicken stock, half and half or milk, cream cheese, artichoke hearts and red pepper flakes to taste. Stir until well combined and bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes.
  • Remove lid and stir in baby spinach until well combined. Cover and cook an additional 1-2 minutes until spinach is just barely wilted being careful not to over cook. 
  • Stir in jack and Parmesan cheese until melted.