Spinach Artichoke Pasta

I saw this on Studio 5 a long time ago. The girl that was on has a blog - http://www.mindikamoments.com/. She said she bought the ingredients to make Spinach Artichoke Dip during the holidays but never got around to it. So she turned it into a dinner instead. It is REALLY good. Tony and I both love it. FYI - I make some changes to it based on our family, so I'm not sure how this exact recipe tastes! ;)

SPINACH ARTICHOKE PASTA
(Mindi Original)

6 to 8 oz. pasta, cooked according to package directions

2 small chicken breasts, cubed

2 t. olive oil

1/2 c. onion, diced

2 cloves garlic, minced

salt and pepper

1 can artichokes, chopped

1 c. chopped spinach, packed (if using frozen, defrost, drain and squeeze out the water)

1 can diced Mexican style tomatoes

1/2 c. cream cheese, softened

1/2 c. sour cream

1/2 c. chicken stock

1/2 c. half and half

7 oz. Parmesan cheese, grated (reserve 1 oz.)

2 T. hot sauce (**as a side note - I think 2 T. hot sauce is WAAAAY too much. Even with just 1 T. it still has a big kick to it. Just add according to your tastes, but be warned that 2 T. is A LOT!)

DIRECTIONS:

1. Cook pasta, drain and set aside.

2. In a large skillet, heat oil over med high heat. Add onion and garlic, cook for a couple of minutes or until onion starts to become translucent.

3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.

4. Stir in cream cheese and sour cream. Cook until they are melted and incorporated into the mixture.

5. Add the artichokes, spinach and tomatoes. Stir to incorporate.

6. Add the chicken stock, half and half, Parmesan cheese and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.

7. Add the pasta and pour the mixture into a large casserole dish, top with remaining Parmesan cheese and bake at 350 for 15-20 minutes or until bubbly around the edges.