Spaghetti cooks in a flavorful broth and is tossed with tender chicken breast strips, artichoke hearts, bright lemon juice and baby spinach in this easy one-pot meal.
1 can (14 oz.) Del Monte® Whole Artichoke Hearts (do not drain)
Kosher salt and black pepper
2 Tbsp. olive oil
1 to 1 1/4 lbs. boneless, skinless chicken breasts, cut crosswise into 1/2-inch strips
4 cloves garlic, minced
1 carton (32 oz.) College Inn® 40% Less Sodium Chicken Broth
1 lb. uncooked spaghetti, broken in half
1 bag (5 oz.) fresh baby spinach
Zest and juice of 1 lemon
Shaved Parmesan cheese
Drain artichokes, reserving the liquid. Coarsely chop artichokes; set aside.
Heat oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper and cook about 5 minutes in a single layer undisturbed until browned on the bottom. Stir in garlic and cook for 1 minute. Stir in artichoke liquid, broth and 1 cup water, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Bring to a boil and stir in spaghetti; simmer according to pasta package directions, stirring to prevent sticking. DO NOT DRAIN. Remove from heat; stir in artichokes, spinach, lemon zest and 2 Tbsp. lemon juice. Season to taste with more lemon juice and serve topped with Parmesan.