Cooktop Cove: How to make garlic artichoke pasta
By Jacqueline Paumier
There’s something about creamy artichoke dip that has guests permanently parked near the food table for an entire party. Perhaps it’s the illusion of eating something healthy (artichokes are healthy, right?), while still getting to indulge in rich, creamy, decadence. Add just the right amount of garlic to it and this dish is gone before you can say “French Bread”.
Sadly, it seems like artichoke dip only get’s it’s 15 minutes of fame during parties, when really, who wouldn’t enjoy this dish year round? That’s why we’ve whipped up this incredible slow cooker pasta recipe so you can dip into your favorite appetizer anytime. It’s important to remember that pasta can turn mushy in slow cookers pretty quickly if added in too soon, so be sure to save that pasta for the last 30 minutes of cooking time!
Garlic Artichoke Slow Cooker Pasta
Prep time: 10 min
Cook Time: 4 hours
Serves: 4-6
2 lbs of chicken (diced into 2-inch cubes)
1 package frozen spinach
15 Oz canned marinated artichoke hearts
4 cloves garlic (minced)
8 oz cream cheese
1 cup Parmesan cheese
3 cups Penne pasta (uncooked)
1 ½ cups water
salt and pepper to taste
1. Lightly season diced chicken with salt and pepper, and add to slow cooker for 2 hours.
2. After 2 hours has passed and chicken looks cooked, add spinach, artichokes, garlic, cream cheese and parmesan cheese. Continue to cook for an additional 2 hours.
3. During last half hour of cooking process add in 3 cups of Penne, and 1 ½ cups water. If slow cooker seems low on liquid add just enough water to cover pasta by about an inch.
Pro Tip: Enhance the flavor of this dish by adding ½ cup of diced uncooked bacon during step 2.
Copyright 2016 Cooktop Cove