Chicken Pasta with Tomatoes and Artichokes

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Chicken Pasta with Tomatoes and Artichokes
2 qts water
2 tsp salt
12-oz rigatoni pasta
½ cup plain Greek yogurt
¾ cup cream
½ cup basil pesto
2 tsp cornstarch
⅓ cup marinated sun-dried tomatoes, chopped
6.5-oz jar marinated artichoke hearts, roughly chopped
1 and ½ or 2 cups cooked chicken, chopped (rotisserie is best)
3-4 cups fresh spinach
fresh Parmesan, to garnish
Bring at least 2 qts of water to a boil.

Add 2 tsp salt.
Add the rigatoni and stir occasionally until the pasta reaches al dente (check the package for times).
Meanwhile, in a large skillet (withOUT the burner on) add Greek yogurt, cream, pesto, and cornstarch. Stir together with a whisk.
Turn the heat on to medium and continue stirring until the mixture has thickened, it should take a couple minutes.
Add the sun-dried tomatoes, artichoke hearts, cooked chicken, and spinach. Stir until everything is combined and warm.
Serve immediately with a fresh grating of Parmesan.

Serves 4

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