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Spinach and Artichoke Pasta

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Ingredients
  

  • 1/2 Liguine Pasta cooked
  • 2-4 Chicken Thighs
  • 1/2 small Onion chopped
  • 1/2 can of Artichoke Hearts chopped
  • 5 Garlic Cloves chopped
  • 1 pint of Heavy Cream
  • 2 cups Spinach
  • 1/2 cup Mozzarella Cheese
  • Salt & Pepper
  • Olive Oil

Instructions
 

  • 1. Go ahead and prepare your pasta. Set aside. Cook your chicken thighs with olive oil, salt and pepper. Cook on each side 4-5 minutes on medium high each. Set aside.
  • 2. Add your onion and artichokes to the pan with a lil bit of pepper. (NO SALT the can artichokes are salty) Add a little more olive oil if needed. Cook 3-5 minutes on medium heat. Add garlic, cook 2 minutes.
  • 3. Pour in your heavy cream, bring to a light boil (watch for over flow). Let this reduce for 7-10 minutes. (Taste for seasoning, you can add whatever you desire, just be careful to not make it too salty)
  • 4. Stir in your spinach. Chop your chicken up and stir in as well. (Pour in those chicken juices too)
  • 5. Turn off your heat and add in your Mozzarella. Pour over your pasta and mix well. Serve with some garlic bread.