You can omit the chicken to make this vegetarian or swap artichokes for the olives.
1/2 bag of spaghetti cooked according to package. Reserve a cup of pasta water.
Grill 2 chicken breast marinated in Greek or Italian dressing and let cook let you slice on a diagonal
1/2 a white or yellow onion- sliced
Evoo
1/2 jar of sun dried tomatoes- use julienned and use the oil
6-8 green olives sliced
2 small bag of baby spinach-2 cups
6-8 oz of cream cheese, stir it in batches to use as little as possible but still making it creamy
Basil
S&P
Shredded Parmesan for garnish
While pasta is cooking heat evoo in a large skillet then added sliced onions and sauté for 3-4 minutes. Add tomatoes a little bit of their oil, olives and spinach. Cook until spinach starts to wilt. Then stir in enough cream cheese to coat everything. Add a little S&P.
Pour in a little of the pasta water then add cooked pasta. If you need more cream cheese you can add it now. Sprinkle with chopped basil.
Place a portion of pasts on a plate. Slice grilled chicken that you let cool. Place it on top of pasta and garnish with parm.
HeaVy on the Veg! 