Spinach. Artichoke Pasta

Ingredients

12 oz. penne, cooked al dente

6 tbs. butter

4 cloves garlic, minced

2 bags baby spinach

2 cans artichoke hearts, drained an halved

3 tbs. flour

3 cups whole milk

1/2 cayenne pepper

1/2 cup Parmesan cheese

1 1/2 cup Monterey Jack or mozzarella cheese

1/2 chicken broth

1/2 seasoned Panko breadcrumbs

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Directions

Melt 2 tbs. butter in large pot. Add garlic, throw in spinach. Stir until wilted, about 1 minute. Remove and set aside. Add 2 tbs. butter to same pot, raise heat to medium high. Add artichoke hearts and cook until slightly browned, 1-2 minutes. Remove and set aside. Reduce heat to low and remaining 2tbs. Butter. When melted, add flour. Whisk in milk gradually. Cook for 3-4 minutes until thickened. Add cheeses, cayenne and stir to melt. If too thick, add alittle chicken broth. Add artichokes and cooked pasta. Gently fold in spinach. Sprinkle with red pepper flakes and Panko breadcrumbs.