I've been working on creating a spinach and artichoke dip, and this little gem is a byproduct of some trial and error with that recipe.
It's a delicious, creamy and filling pasta dish. Enjoy this on a cold fall night! Yum!
Chicken & Artichoke Pasta
3 boneless, skinless chicken breasts, cubed
2 cans of quartered artichoke hearts, packed in water, drained and chopped
1 block of reduced fat cream cheese
1 ¼ cups shredded mozzarella cheese
½ cup freshly shredded parmesan cheese
½ cup chicken stock
½ cup mayo
½ cup light sour cream
2 teaspoons garlic powder
1 lb rotini pasta
Cube chicken. Sauté in olive oil over medium heat and sprinkle with salt and pepper. Cook until done. Remove to a plate or bowl.
Meanwhile, cook pasta according to package directions. *note: I would not recommend a string pasta like fettuccini or angel hair; a round or rigid pasta works best.
Turn pan down to low heat. Add cream cheese, mozzarella, parmesan, artichoke hearts, chicken stock, mayo, sour cream and garlic powder. Whisk continuously for about 5 minutes. Once everything is well combined and your sauce is formed, add chicken and pasta. Mix well.