INGREDIENTS
2 tbsp
olive oil
1/2
sweet onion (diced)
1 lb
boneless, skinless chicken breasts (cut into bite-sized pieces)
kosher salt
2 tbsp
flour
3 tbsp
pesto
2 cups
chicken broth
1 cup
bite-sized pasta
14 oz
quartered artichoke hearts (drained and roughly chopped)
4 oz
baby spinach leaves
1 1/2 cups
milk
1 cup
shredded Italian blend cheese