1 pound penne rigate (I used whole wheat)
1 cup chicken broth
8 oz cream cheese (I used 1/3 less fat garden vegetable)
1 pound frozen chopped spinach, thawed
16 oz jar of roasted red peppers, drained and cut into strips*
1 can or jar marinated artichoke hearts, drained and chopped*
1 Tbsp minced garlic
1/2 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
*I don’t drain things too well so some of the juices get in the sauce!
Cook pasta according to directions, drain and set aside. In same pot bring chicken broth to boil and add dollops of cream cheese stirring to melt into a nice creamy sauce. Add spinach, red pepper strips and artichokes and stir. Return pasta to the pot and stir it all up. Serve with cheeses on top and ENJOY!
I SERVED THIS WITH BBQ CHICKEN ON THE GRILL, CORN ON THE COB AND A BIG FRESH SALAD.