Whole Wheat Pasta Shells with spinach, roasted tomatoes, artichokes, and chicken

This meal was created off the top of my head and it was a great one! 

Whole Wheat Pasta Shells with Spinach, Roasted Tomatoes, Artichokes, & Chicken in a White Wine Reduction.


  • Whole Wheat Medium Pasta Shells
  • Can of Artichoke Hearts (in water)
  • Grape/Cherry Tomatoes
  • Spinach
  • Chicken
  • Garlic
  • White Wine
  • Dried Basil & Parsley
  • Parmesan Cheese
  • Olive Oil


  • Preheat oven to 400 degrees.
  • Wash & cut tomatoes in half.  Place on baking sheet and toss with a little olive oil and kosher salt.  Place in oven until tomatoes are juicing–10/15 minutes.
  • Meanwhile in a deep saucepan, saute olive oil & garlic.  Saute sliced pieces of chicken in pan (seasoned with salt & pepper).  Once the chicken is cooked through, add some wine (1/2  cup?).  The heat should be on pretty high at this point. 
  • Add the roasted tomatoes, chopped artichokes, parmesan cheese (about a handful) & dried parsley & basil to the pan.  Allow to cook for a little bit…10 minutes or so.  Add handfuls of spinach and place lid on pan to allow the spinach to wilt down.
  • In a seperate pot, boil water.  Add salt & the pasta shells.  Cook as directed by the package.
  • Once pasta is cooked, drain the pasta and place the pasta back in pot.  Add the mixture from the pan and mix all around.
  • Serve and top with parmesan cheese if desired!


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