Creamy Chicken, Spinach, & Artichoke Pasta | GF, DF
Servings: 6
Calories: 448kcal
Ingredients
- 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
Instructions
- 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!