A one pot weeknight meal. Shredded chicken, artichokes and spinach are cooked in a Parmesan sauce. Rotisserie chicken makes this even quicker to make. From stove to table in under 40 minutes.
Instead of rotisserie chicken, I cook 2 chicken breasts myself, seasoned in the pot first. I remove the chicken to shred, leaving the seasoning that cooked to the bottom of the pot; I scrap the bottom of the pot once I add the water to loosen the seasoning and to mixture into the recipe. Look at the pasta box, based on the recommended cooking time, cook 1 minute less for the first step then continue in the recipe. If you cook the noodles the first step for 14 minutes, then keep following the cooking instructions the noodles become very soggy. The recipe cooks longer than you first realize after the initial step. I use one can of regular evaporated milk and one can of fat free evaporated milk, the sauce still came out creamy just not as thick. You can also use two cans of fat free evaporated milk, the sauce with just be thinner.