Chicken and Artichoke Pasta Toss
Sliced Cantaloupe and Grapes
Ingredients
- 1 (16-oz) pkg penne pasta
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 Tbsp olive oil
- 1 pint grape tomatoes
- 1 (9-oz) pkg frozen artichoke hearts, thawed
- 1 (10-oz) pkg spinach
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta in boiling salted water according to package directions; drain, reserving 1 cup pasta water.
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium heat until done. Remove chicken from skillet.
- Add tomatoes to skillet; cook, stirring occasionally, 4 minutes. Add artichokes and ½ cup reserved pasta water. Cook, stirring often, 3 minutes.
- Add cooked pasta, chicken, and spinach, stirring until spinach wilts. Gradually add cheese and ½ cup pasta water, stirring until a thin sauce forms.
Side Dish Ingredients
- 1 cantaloupe, halved
- ½ lb seedless grapes
Side Dish Instructions
- Remove seeds, and cut cantaloupe into cubes; toss with grapes.
Budget Friendly Meal Plan
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