Spinach-Artichoke Pasta

INGREDIENTS:

• Butter
• Baby Spinach (2 bags)
• 2 cans artichoke hearts
• Noodles (Fettucine, Penne, etc.)- cooked
• 3 cups milk
• 2 tbsp flour
• Salt and Pepper to taste
• 1/4 cup Parmesan cheese
• 2 cups Mozzarella cheese
• Chicken Broth

DIRECTIONS:

• In large cooking pot, heat up 1 tbsp butter and add spinach. Cook until spinach just starts to wilt. Remove and place in a separate bowl.
• Heat another tablespoon of butter in original pot and cook artichoke hearts for about 2-3 minutes. Place on a separate plate.
• Heat another tbsp of butter, add flour, milk, salt, and pepper. Whisk together for 2-4 minutes.
• Add Parmesan and Mozzarella cheese to the mixture. Whisk together.
• If mixture is too thick, add chicken broth until it reaches the desired consistency.
• Add artichoke hearts to the mixture, followed by drained noodles, and spinach.