INGREDIENTS
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12 oz. pasta
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1 tbsp. extra-virgin olive oil
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2 cloves garlic, minced
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3 c. baby spinach
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1 15-oz. can artichoke hearts, quartered
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1 lb. boneless skinless chicken breasts
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kosher salt
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Freshly ground black pepper
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3 tbsp. butter
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2 tbsp. all-purpose flour
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1/2 c. low-sodium chicken broth
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1/2 c. milk
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1 c. shredded mozzarella
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1/4 c. shredded Parmesan, plus more for garnish