Do I ignore the fact that I haven’t posted anything here in almost six months or do I acknowledge it?
Follow up question: is it reasonable to blame the holidays for disappearing from September to February?
I shut down for a few weeks in September because my basement, including my office was under construction. Then in October I got a new job and new hours. Then my husband got a new job and new hours. Then we had 750 holidays. Throw a toddler into the mix and it’s a miracle any of us have gotten anything done or had clean clothes (usually) to wear.
But I’m here! I’m alive.
And I brought a recipe! And oh man is it good.
Is there anyone on earth who hasn’t wanted to eat spinach and artichoke dip by the spoonful for dinner?
Honestly, is there anyone who hasn’t actually done that?
I doubt it, so I went ahead and made everyone’s favorite dip into a pasta. You’re welcome.
To make it even better, I made it Instant Pot friendly. You’re so welcome.
Chicken. Spinach. Artichokes. Pasta. Cream cheese. More cheese. All in one set it and forget it, ready in 30-ish minutes meal.
I’ll just wait right here for my Nobel.
While I’m waiting, here’s the easy-peasy recipe.
Chicken, Spinach, and Artichoke Pasta
2 tablespoons olive or vegetable oil
1 yellow onion, cut into slices
1 pint white or portabella mushrooms, cut into slices
2 pounds boneless, skinless chicken thighs and/or breasts, cut into slices
1 teaspoon salt + a couple grinds of black pepper
2 cloves or 1 tablespoon minced garlic
4 cups chicken broth (approximately)
2 15-ounce cans of marinated artichokes, drained
1 pound spaghetti noodles
1 block of cream cheese (give or take…)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
16 ounces fresh spinach
Add oil to Instant Pot (IP) insert. Turn IP to sauté mode. Allow the oil to warm briefly, then add onions, mushrooms, and chicken slices. Season with salt and pepper. Sauté until meat and veggies start to brown, 4-5 minutes. Add garlic and sauté another minute, until the garlic is fragrant.
Add artichokes and pasta to the IP and add enough chicken broth to cover the noodles, making sure not to pass the max fill line. You may need to smoosh (#professional) the noodles down a little to encourage them to stay in the broth.
Turn IP to manual, top with the lid, and set the vent to seal. Set the time for 9 minutes.
Once time is up, quick vent immediately.
Stir well, and use a ladle to remove about 2 cups or so of broth from the IP.
Add cream cheese, parmesan, and mozzarella. Stir vigorously until all cheese has melted.
Add spinach and stir until it’s wilted and incorporated.
Add more salt/pepper/cheese to taste (sometimes I put hot sauce on mine too…)
If you try this recipe, leave a comment and let me know how it went!