Creamy spinach artichoke penne from Three Many Cooks by Pam Anderson

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Notes about this recipe

  • anya_sf on September 20, 2020

    Really good for minimal time and effort. I made a few changes: used 1 lb penne, 24 oz marinated artichoke hearts (drained), and added 2 cooked, sliced chicken breasts and zest and juice of a lemon. It was still plenty saucy. The topping was very tasty but could be omitted.

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