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Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Method

Ingredients
  

  • 10 oz. dried penne pasta
  • 5 cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil
  • Juice of one lemon
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon garlic salt
  • ½ teaspoon plain garlic powder
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons dried parsley
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 10 oz of bottled alfredo sauce
  • ½ cup bacon bits
  • ⅔ cup marinated artichoke hearts
  • 2 cups diced rotisserie chicken
  • ½ cup grated parmesan cheese dried
  • ¼ cup shredded parmesan cheese fresh
  • 2-3 cups fresh baby spinach leaves
  • 1 ½-2 cups pasta water

Method
 

  1. Boil the water for the pasta. Cook penne pasta until al dente. Reserve the pasta water.
  2. In a skillet, drizzle extra virgin olive oil around the pan, while over low heat.
  3. Add halved cherry tomatoes, garlic, fresh lemon juice and dried seasonings to release flavor.
  4. Add Alfredo sauce, 1 ½ cups of pasta water and grated parmesan cheese. Once the sauce has come together, adjust flavors by adding more lemon juice or seasonings. If the sauce is too thick, add additional pasta water and sprinkle with a little more olive oil and lemon juice. When desired flavor and consistency is achieved, add bacon bits, artichoke hearts, diced rotisserie chicken and spinach leaves.
  5. Heat through and then sprinkle shredded parmesan cheese on top before serving.

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