Cheesy Artichoke Pasta
Pasta and Artichoke Dip Mixture:
*1 16 ounce package or box Mini Penne Pasta or regular size, cooked al dente, drained
*1/2 cup chopped Onions, Minced
*3 Cloves Garlic, pressed or minced
*2 tablespoons Extra Light Olive Oil
*Pinch Cayenne Pepper or to taste
*1/2 teaspoon Garlic Powder
*1/2 teaspoon Onion Powder
*1 cup light Sour Cream
*6 ounces Cream Cheese or 1/3 less fat Cream Cheese or Greek Yogurt Cream Cheese
*3/4 cup Freshly Grated Parmesan Cheese or Italian Blend Cheese
*10 ounce Frozen Chopped Spinach thawed, squeezed to remove moisture
*13.5 ounce can Quartered Artichoke Hearts, chopped smaller if desired
*1 1/2 cup Freshly Grated Mozzarella, for creamy texture use freshly grated Monterey Jack Cheese
*Freshly ground Sea Salt and Black Pepper, to taste
*
Toppings:
*
*1/4 cup grated Cheese of your choice
*3-4 pieces cooked bacon, cut into piece or crumbled
*
Optional: We added cooked chicken bites for a full meal.
*
Chicken
*8 Chicken Tenders, cooked and seasoned with Deverle’s Seasoning or Season All, sprinkled with Red Pepper Flakes and cut into bite size pieces.
*
In a heated large cast iron skillet with olive oil sauté onions, on medium heat for a couple of minutes then add garlic and sauté about one more minute. Add cooked pasta and toss together.
*
In a small bowl, mix together the cayenne pepper, garlic powder and onion powder.
*
In a sauce pan on medium low combine sour cream, cream cheese, grated cheeses and cayenne mixture. Heat just until cheese has melted, add squeezed chopped spinach, add salt and pepper to taste and remove from heat. Add to the pasta mixture and stir lightly together add the bite size chicken if desired.
*
In butter or cooking sprayed oven safe casserole dish pour in the combined mixture and top with bacon and extra cheese if desired.
*
Bake in a pre-heated 350* F. oven for 15 minutes just until heated through.
Recicpe Source: Budget Savy Diva
Enjoy!
Jessica and Lindy
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