Dinner Last Night= Yummy

This is what I made for dinner last night and it was amazing. I'd happily recommend this meal, and for you vegetarians, feel free to leave out the chicken as truthfully it wasn't needed. I added a punch of Crystal Hot Sauce to my serving because I like zip. I was told, "this is fantastic, I want you to make this again!" If you like Spinach and Artichoke dip, this will rock your socks off. Promise.

Spinach Artichoke Pasta with Grilled Chicken

adapted from Heat Oven to 350

Ingredients

- 13oz. box of shell pasta {I used whole wheat}

- 2 chicken breasts, grilled and chopped

- 1 T. butter

- 2 cloves garlic, minced

- 1 8oz. package of cream cheese

- 1/2 c. milk

- 1/2 c. reduced fat sour cream

- 1 T. lemon juice

- 1 tsp. fresh ground pepper

- 1 tsp. {or more} red pepper flakes

- 1/2 tsp. salt

- 1 14oz. can of artichoke hearts, drained, rinsed and chopped

- 1 10oz. package of frozen spinach, dethawed and squeezed of excess water

- 1.5 c. shredded mozzarella

- 1 c. shredded Parmesan

- 1 c. bread crumbs

Preheat oven to 350 degrees.

Cook pasta according to package directions, minus 2-3 minutes. Drain, rinse and set aside.

In a large pot, heat butter over Medium-High. Saute garlic until fragrant. Add cream cheese and stir until partially melted. Add milk and whisk until cream cheese is completely melted. Whisk in sour cream and lemon juice. Add pepper, flakes, and salt. Remove from heat and whisk in 1 c. of mozzarella and 1/2 c. of Parmesan. Add artichokes, spinach, chicken, and pasta. Stir to coat pasta.

Pour mixture into a greased 9x13'' casserole dish {or two 8x8s}. Sprinkle with remaining cheese and bread crumbs. Cook for 20 minutes, then pop under the broiler for 2 minutes to brown.