Serves

6

Prep time 15 minutes

Cook time 25 minutes

Ingredients

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

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Directions

  1. Drain artichokes, reserving the liquid. Coarsely chop artichokes; set aside.

  2. 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.

  3. 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.

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