Spinach & Artichoke Dip Pasta with Chicken

eatingwell.com

Brett

8 ounces whole-wheat rotini pasta

4 (4 ounce) boneless, skinless chicken breasts

¼ teaspoon kosher salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon olive oil

1 (5 ounce) package baby spinach, roughly chopped

1 tablespoon water

4 ounces reduced-fat cream cheese, cut into chunks

¾ cup reduced-fat milk

½ cup grated Parmesan cheese, plus more for garnish

2 teaspoons garlic powder

1 (14-ounce) can artichoke hearts, rinsed, squeezed dry and chopped (see Tip)

Directions at eatingwell.com

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