Please enjoy this month's selection:

• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 14 oz. can artichoke hearts, drained and chopped
• 1 small box frozen Spinach
• 2-3 cups fat free chicken broth
• 1 cup light sour cream
• 16 oz. cooked penne pasta
• 1 ˝ cup fat free half and half
• 1 Tbsp. granulated chicken bouillon
• 1 Tbsp. lemon juice
• 3 Tbsp flour
• 1 tsp. salt
• ˝ tsp. pepper
• 4-5 Roma tomatoes, chopped
• 2 oz. smoked Gouda cheese, shredded (3/4 c.)

Instructions:
Chop tomatoes, onions, garlic, and artichoke hearts. Shred cheese, measure flour and defrost spinach in microwave. Set each one aside to be used later. Prepare pasta, cooking to al dente, drain and set aside. Spray large skillet with non-stick spray and quickly sauté onions and garlic. When transparent, add artichokes, spinach, and 1 cup broth. Cover and simmer while preparing sauce. (If this gets dry add more chicken broth.)

Sauce: Combine light sour cream, lemon juice, fat free half and half, salt, pepper, and granulated chicken bouillon. Whisk until well combined. Add flour and whisk until smooth.

Pour sauce into the artichoke-spinach mixture, stirring constantly, until thickened and creamy, heat just to bubbling. (This thickens quickly and should be stirred constantly to avoid scorching. If the mixture gets too thick add chicken broth ˝ cup at a time until desired consistency is reached.) Remove from heat and stir in tomatoes and cheese. When mixed, add pasta and toss gently until pasta is well coated. Serve immediately.

If desired slices of of grilled chicken may be added when adding cheese and tomatoes.

Submitted by:

This is a favorite Staff Special Recipe!