Creamy Spinach, Artichoke and Chicken Pasta

This was basically spinach artichoke dip that is allowed for dinner since there was chicken and pasta involved. Definitely a delicious dish and I don't even want to think about the calories...BUT whatever, I am pregnant-- so I need to get those extra calories in :)
The picture is pretty pathetic because we dug into it before I could get a pic!

I was eating when I took the pic...thus the fork.

3 Large Chicken Breasts, cut into bite-sized pieces
1 Tbsp. Italian Seasoning
1 Tsp. Sea Salt
1 Tsp. Pepper
1 Tbsp. Garlic Powder
3 Tbsp. Butter, divided
1 8.5oz Can Artichokes, drained and chopped
3 Garlic Cloves, chopped
1 Bag Baby Spinach
1 Box Penne Pasta
1/4 C. Grated Parmesan Cheese
1/4 C. Mayonnaise
1/3 C. Cream Cheese
Crushed Red Pepper
Sea Salt and Pepper to taste
1/2 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Bring water to a boil and add pasta. Toss the chicken with the Italian seasoning, salt, pepper and garlic powder. In a large pan, heat 2 tbsp. butter and throw the chicken into the pan and sauté until cooked. Remove chicken but leave butter and drippings. Add the artichokes and garlic, sauté for about 2 minutes and then add the spinach and cook until wilted.

At this point the pasta should be done (cook for 10 minutes). Drain and put back in large pot. Add 1  tablespoon butter and stir. Add the mayo, cream cheese, parmesan and stir until all melted and covering the pasta. Add in the spinach/artichoke mixture and the chicken. Season with salt, pepper and a little crushed pepper. Transfer into a casserole dish and cover with the mozzarella. Cover with tin foil and bake for 20 minutes. Remove the foil and cook for 5 more minutes, when the cheese is melted and bubbly.

Dangerously delicious!
Enjoy,
e

Roasted Chicken with Potatoes, Carrots and Leeks

This recipe is very similar to my Seriously Perfect Roast Chicken, but deals with chicken pieces, not the whole bird! It's a simple one-pan dish, easy to make and so good!

1 Whole Chicken (already cut into breasts, legs, etc.), rinsed and patted dry
Unsalted Butter (a slice for every piece of chicken)
3 Tbsp. Herbs de Provence ( I buy it, but if you want to know what's in it- here's the recipe)
1/2 Lemon
3 Large Carrots, chopped into large pieces
3 Large Leeks, (washed thoroughly) and sliced thinly
3 Potatoes, peeled and chopped into quarters (Russets or Red)
3 Tbsp. Olive Oil
Sea Salt (NOT table salt)
Pepper

Heat oven to 500 degrees.
In a large bowl, mix the carrots, leeks and potatoes with all of the olive oil, 2 Tbsp. Herbs de Provence, a generous sprinkle of sea salt and a few good grinds of fresh pepper. Put veggies along the edges of a baking dish, lined with aluminum foil.  In the center place the chicken, skin side up. Under each piece of skin, place a slice of butter. Sprinkle heavily with salt (so it is visibly showing), a few dashes of pepper and the rest of the Herbs de Provence. Drizzle with the lemon juice (only on chicken). Place in oven and cook for 45 minutes (Check at 30 and may want to fold the foil over the veggies).

The chicken will be visibly crispy and the inside-- so moist! The veggies are done perfectly, with the leeks basically melting into them with just flavor to remember them by.

A wonderful autumn dinner.
Enjoy, e