Spinach Artichoke Chicken Pasta

myzenkitchen.com

Kath Kramer

14 ounce can of artichoke hearts, quartered

2 cups fresh baby spinach

1 tbsp olive oil

3 cloves minced garlic

2 tbsp butter

2 tbsp all-purpose flour

1 cup chicken broth

2 cups milk, I used 2%

2 tbsp cream cheese

1 ½ cups shredded Monterey Jack cheese

¼ cup fresh grated Parmesan cheese

½ tsp garlic seasoning

¼ tsp red pepper flakes, more to taste

salt and pepper, to taste

1 shredded cooked chicken, I used a rotisserie chicken

Farfalle pasta, I used about ¾ of the box

Directions at myzenkitchen.com

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