Spinach And Artichoke Baked Penne With Chicken

Preheat oven to 350.nn a large pot, salt and boil water. Cook pasta until slightly more done than al dente.nhile pasta is cooking, cube the chicken breasts into 1/2" pieces, salt and pepper. Then and saute in olive oil. When cooked through, splash tablespoon of white wine, cook off then set aside.nrain the artichokes, then cut the leaves off the hearts and roughly chop the meaty portion. Set aside.naute the spinach in olive oil, drain liquid and finely chop. Set Aside.nhen the pasta is done, drain the water and return to the pot. Reduce heat to low. Add butter and stir until melted and evenly distributed, then add 1/2 & 1/2 and tablespoon of chicken broth. Add in the sour cream and whipped cream cheese. Stir gently, but well. Add in the chopped spinach, artichokes and chicken. Stir in 1/2 cup of the Parmesan. Add freshly ground pepper and garlic salt to taste. I use a few good shakes.nove the pasta mixture into a greased 9x13 baking dish.nop the pasta with the Cabot cheddar and the remaining parmesan.nake 20 minutes, then turn broiler to low to brown the top.
You can add a bit more sour cream and/or cream cheese if you want it even creamier. Give it a taste after get all the ingredients mixed in.