Another recipe...

Spinach Artichoke Chicken Pasta

1 lb chicken breast (seasoned with salt and pepper, grilled, and diced into small pieces)

1 small white onion, small diced (you only need 1/2 of it)

1 package of frozen chopped spinach, cooked and drained WELL

1 can of artichoke hearts (NON-marinated!!), chopped up

1 package of cream cheese

1 pint of heavy cream

1 package of shredded parmesean cheese

1 garlic clove, minced very finely

1 lb of bowtie pasta, cooked

(Have each ingredient prepared as indicated above, prior to starting this recipe!)

In a pan, melt 2 TBSP of butter, and saute the onion for a few minutes, until it starts to turn a little clear. Then, add the cream cheese, stir it around, letting it melt. When that has melted a bit, pour in 1 cup of heavy cream to help thin the cream cheese. After that is all combined, add in 1 cup of shredded parmesean, stirring continuously. Once that is all combined and melted, add in the spinach, artichokes, and chicken, and stir it all up. You can add more heavy cream to make it thinner, and more parmesean cheese to thicken it up. I usually wind up adding the entire pint of cream, and using an entire back (2 cups, maybe??) of the shredded parmesean. Once it is all heated through, serve over hot, cooked (obviously) bow-tie pasta. SO GOOD. And SO BAD for you.