Sunday, January 5, 2014

Dip for Dinner

I sure hope you aren't getting tired of my One Pot Pasta dishes.  They are so easy and they turn out wonderful.  The chicken is tender and so are the veggies.  

One of my favorite dips is Spinach Artichoke Dip, so why not turn that into a meal by adding chicken and pasta.  And it was delish!  If you're a fan of the dip, you'll for sure be a fan of this.   Just a little chopping and throw it into a pot.  Easy.

3 boneless chicken breasts, cut into bite-sized pieces
3 C fresh spinach leaves
One 14-ounce can artichoke hearts, drained and chopped
1 lb pasta, any shape
One 8-ounce package cream cheese, cubed
4 cloves garlic, minced
1/2 C red onion, thinly sliced
7 C chicken stock
2 teaspoons chili flakes

Put all of the ingredients into a large pot or dutch oven.  Bring to a boil.  When it starts boiling, reduce the heat slightly, making sure that it's still bubbling.  Stir frequently and cook until the pasta is done and the sauce is reduced and thickened.


  1. Do you bake the chicken first or put it in raw?

    1. Hi, Shannon! I put the chicken in raw. It boils for plenty of time to cook the chicken. Enjoy!