Lunch: Chicken, Spinach, and Artichoke Rigatoni

Recipe by Lindsay Funston Your favorite dip deconstructed as a pasta? Yes, please.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Chicken, Spinach, and Artichoke Rigatoni

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

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

Instructions

In a large pot of salted boiling water, cook pasta. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.
To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.
Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
Garnish with Parm and serve.

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