The idea for this pasta started at a desire to figure out how to take spinach and artichoke dip, one of my favorite dips, and make a pasta out of it. I will admit that this is clearly not an original idea, just look at Pinterest. I wanted to make the recipe my own though so I didn’t consult any of those other ideas. My challenge was trying to keep the whole thing feeling light.
Traditionally, spinach and artichoke dip is a heavy, hot, cheesy dip. While delicious, I didn’t want a super heavy pasta and I wanted a flavor that felt appropriate for spring. So to make sure that was the case, I went with a classic cream sauce and kept it light on the cheese.
I actually started to try and break down a whole artichoke to get the hearts. Unfortunately, I feel like that was a failure. Honestly, its a lot of work that didn’t really feel worth it. Even with some instructions, it was hard to identify what was edible and how to clean it up. My recommendation, the canned stuff works fine.
For the cooking method, I used a really simple cooking method. Basically, one saute pan with everything in it. You just keep adding ingredients and you build the recipe.
Wine Pairing: Goosecross Riesling
This remains one of my favorite Rieslings. Of all wines, this is the style I am most picky about. So many are overly sweet and fruity, which I just cannot stand in a wine. I really prefer a good dry riesling that has a subtle fruit note, but primarily focuses on a crisp acidity.
Goosecross delivers with their version. The aroma matches with a little floral notes. Its got good notes of apple or pear; nice tart fruit flavors as opposed to sweet. Mouthfeel and finish are pure crisp, smooth. It doesn’t coat your palette or linger much but it feels refreshing
Spinach and Artichoke Pasta
- 1 Lb Penne
- 1 Lb Chicken Tenders halved
- 1 Lemon zested and sliced
- 1 Cup Baby Spinach heaping cup
- 1/2 Cup Canned Artichoke Hearts strained, dried, and chopped
- 3 Garlic Cloves minced
- 1 Cup Heavy Cream
- 1/4 Cup White Wine
- 2 Tbs Butter
- 1/4 Cup Parmesan Cheese
- Salt & Pepper to taste
- Cook the pasta per package instruction in salted water. Recommend starting the pasta when you flip the chicken, this should be perfect timing.
- Melt the butter in a skillet or saute pan over medium-high heat.
- Cook the chicken pieces for 4-5 minutes per side then remove.
- Add the artichoke hearts to the pan, reduce heat to medium, and cook for 1-2 minutes.
- Add the lemon slices and garlic, cook for an additional minute.
- Add the wine and allow to reduce for 2-3 minutes.
- Add the cream, spinach, and lemon zest, reduce heat to low, and simmer while the pasta finishes.
- Add the cheese at the end.
- Then add the pasta and chicken back in and toss.