Rachaels chicken artichoke rigatoni

• 4 Chicken breasts cubed
• 12 oz thawed and drained spinach
• 1 can cubed artichoke hearts drained
• 1 packages rigatoni or pasta of choice
• 1 packages quartered button mushrooms
• 1 cup white wine
• 2 cup Chicken broth
• 1 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 2 clove fresh diced garlic
• 1/2 sliced red onion
• 1 dash fresh lemon juice
• 1 salt and pepper to taste
• 4 tbsp pasta water
• 1/2 cup fresh grated Parmesan
• 6 halved grape tomatoes
• 1 tbsp Butter

1. Over medium heat add butter to a pan along with the chicken, season with salt and pepper, add onion, garlic, artichokes, mushrooms, tomatoes and cook until the chicken is browned.
2. Boil the pasta in water until al dente
3. Add the liquid ingredients to the pan with chicken and cook for 35 minutes.
4. Add the drained pasta to the pan with the sauce then bring to a boil and turn off immediately and add cheese, toss together and enjoy!

chicken breasts cubed, spinach, rigatoni, mushrooms, white wine, chicken broth, mozzarella cheese, heavy cream, garlic, red onion, lemon juice, salt, pasta water, tomatoes, butter

Taken from cookpad.com/us/recipes/354701-rachaels-chicken-artichoke-rigatoni (may not work)