# What You Need:
→ Pasta & Protein
01 - 8 oz whole wheat or protein-enriched penne or rotini pasta
02 - 2 cups cooked diced chicken breast or drained canned white beans
→ Vegetables
03 - 2 cups fresh baby spinach, roughly chopped
04 - 1 can (14 oz) artichoke hearts, drained and quartered
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced
→ Sauce
07 - 1 cup low-sodium chicken or vegetable broth
08 - 1 cup milk or unsweetened plant-based milk
09 - 4 oz low-fat cream cheese, cubed
10 - 1/2 cup grated Parmesan cheese
11 - 1 tablespoon olive oil
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon ground black pepper
15 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add cooked chicken or white beans, artichoke hearts, and chopped spinach to the skillet. Sauté for 2 to 3 minutes until spinach wilts.
05 - Pour in broth and milk, then add cream cheese cubes. Stir continuously until cream cheese melts and sauce thickens, about 3 to 4 minutes.
06 - Add cooked pasta, Parmesan cheese, Italian herbs, salt, black pepper, and red pepper flakes if using. Toss gently to combine and heat evenly.
07 - Taste the mixture and adjust seasoning if necessary. Serve hot, optionally garnished with additional Parmesan and fresh herbs.
