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Spinach Artichoke Pasta
- 6 Tablespoons Butter
- 4 cloves Garlic, Finely Minced
- 2 bags Baby Spinach
- 2 cans Artichoke Hearts, Drained And Halved
- 3 Tablespoons Flour
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
- Salt And Pepper, to taste
- 1/2 cup Grated Parmesan Cheese
- 1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
- 1/2 cup Low Sodium Chicken Broth (less Or More)
- 12 ounces, weight Penne, Cooked Until Al Dente
- 1/2 cup Seasoned Panko Breadcrumbs
- Crushed Red Pepper, To Taste
Directions:View on The Pioneer Woman
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