8 ounces sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
2 T butter
One 10-ounce bag fresh spinach
3 C cooked, shredded chicken
One 15-ounce can artichoke hearts, drained
1 lb pasta (any shape)
One 15-ounce container of ricotta
2 C shredded Mozzarella
1 C shredded Parmesan cheese
1 1/2 C half & half
1 C chicken stock


Melt the butter in a large skillet on medium high heat.  
Drizzle in some olive oil and cook the onion until tender.  
Add in the mushrooms and cook until browned and soft.  
Add in the chicken, garlic, ricotta, artichokes, chicken stock, and half and half.  
Stir until the ricotta is well combined.  
Stir in the spinach and cook a minute or two to wilt it down. 
Turn to medium low and stir in the Parmesan cheese.  
Cook and stir until the sauce is thickened and Parmesan is melted.  
Mix this mixture with the pasta and pour it into a 9 x 13 pan.  
Sprinkle the Mozzarella all over the top and brown under the broiler.

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