Creamy Chicken, Spinach, & Artichoke Pasta | GF, DF
Servings: 6
Calories: 448kcal
- 1/2 pound dry rotini pasta
- 2-3 cups chicken cooked and chopped
- 12 oz jar artichoke hearts, drained & chopped
- 1-2 cups baby spinach, chopped
- 2 tsp minced garlic
Cashew Cream Sauce
- 1/2 cup raw cashews
- 1/2 cup milk any unsweetened variety you like (coconut, almond etc)
- 1/2 cup chicken broth or water
- 1/2 cup mayo
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- pinch salt and pepper to taste
Preheat the oven to 350ºF. Grease a large baking dish (about 9 x 13", or smaller is fine if you want less surface area browned) and set aside.
Cook the pasta according to package instructions until al dente.
Add all of the Cashew Cream Sauce ingredients to the blender and blend until smooth.
Drain the pasta, then return to the pot. Stir in the cooked chicken, artichoke hearts, spinach, garlic, and cream sauce until just combined.
Transfer to the baking dish and bake for 15 to 18 minutes or until the edges bubble and the top begins to brown. Serve hot, and enjoy!
Calories: 448kcal | Carbohydrates: 37g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 427mg | Fiber: 3g | Sugar: 3g | Iron: 2mg