Ingredients:
8 oz. white button mushrooms
1 (14 oz.) can artichoke hearts
1 bunch of green onions
4 cloves garlic, minced
1 medium sweet onion
5 cups vegetable broth
2 Tbsp olive oil
12 oz. linguine
1 tsp dried oregano
½ tsp dried thyme
1/2 tsp. black cracked pepper
1/2 Rotisserie Chicken
8oz. frozen cut spinach
Directions:
Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Chop the green onions. Slice the onion. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, green onions, onions, and garlic in a large pot. Break the linguine in half and add it to the pot along with the oregano, thyme, and black pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. While you're waiting for it to boil, chop up the chicken (I get mine at Costco for only $4.99, you can't beat that). As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Add the chicken and turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach. Serve hot. This is such a light but yet yummy dish. You've got to give it a try!!
