3 T butter
1 small onion finely diced
1 10-oz can Rotel Tomatoes undrained
1 large clove garlic finely minced
12 oz jar roasted red peppers diced - with juice
2 cups small artichoke hearts drained (not marinated)
16 ounces heavy whipping cream
1/2 cup shredded parmesan cheese
3 cups cooked boneless chicken breast cubed
salt & pepper to taste
16 ounces Italian pasta large rigatoni preferred
1-2 cups baby spinach leaves cleaned & trimmed
Melt butter in large Dutch oven or other heavy pan. Add onion & cook until soft. Add garlic & cook a bit.
Add Rotel tomatoes with juice, diced roasted red peppers including the juice from the jar & artichoke hearts.
Add heavy cream & Parmesan cheese. Simmer stirring constantly until cream sauce has thickened and will coat the back of a spoon.
Season to taste with black pepper & kosher salt.
Stir in the chopped chicken breast. Cover & keep warm over very low heat.
Cook rigatoni in salted water until al dente - about 13-15 minutes. Scoop pasta into colander to drain.
Add pasta to sauce & stir gently to mix together.
Add spinach leaves & stir in.
Taste & season with salt & pepper.
Serve with grated Parmesan to garnish, if desired.