Whole wheat pasta shells with spinach, roasted tomatoes, artichokes, & chicken
This is a recipe we sort of “threw” together one night. Low and behold, it become one of our favorite dishes! It is not only full of nutrients but also delicious. The white wine pairs nicely with the artichokes to give this dish a rich flavor!
Ingredients
- Whole Wheat Medium Pasta Shells
- Can of Artichoke Hearts (in water)
- Grape/Cherry Tomatoes
- Spinach
- Chicken
- Garlic
- White Wine
- Dried Basil & Parsley
- Parmesan Cheese
- Olive Oil
Directions
- Preheat oven to 400 degrees
- Wash & cut tomatoes in half. Place on baking sheet and toss with a little olive oil and kosher salt. Place in oven until tomatoes are juicing–10/15 minutes.
- Meanwhile in a deep saucepan, saute olive oil & garlic. Saute sliced pieces of chicken in pan (seasoned with salt & pepper). Once the chicken is cooked through, add some wine (1/2 cup?). The heat should be on pretty high at this point.
- Add the roasted tomatoes, chopped artichokes, parmesan cheese (about a handful) & dried parsley & basil to the pan. Allow to cook for a little bit…10 minutes or so. Add handfuls of spinach and place lid on pan to allow the spinach to wilt down.
- In a seperate pot, boil water. Add salt & the pasta shells. Cook as directed by the package.
- Once pasta is cooked, drain the pasta and place the pasta back in pot. Add the mixture from the pan and mix all around.
- Serve and top with parmesan cheese if desired!
