|
1. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4
cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11
minutes or until al dente. Drain, reserving 1 cup pasta water.
2. Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in
hot oil in a large skillet over medium-high heat 4 to 5 minutes on
each side or until golden. Remove chicken from skillet. Add tomatoes
to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4
tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce
heat to medium, and cook, stirring often, 3 minutes or until tomatoes
burst.
3. Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up
to 1/2 cup remaining pasta water, stirring constantly, until thin
sauce forms. Chop chicken; toss with pasta mixture. Top with remaining
cheese.
|
