Step 1

Heat 1 tablespoon of oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.

Step 2

Add the chicken and season with salt, pepper, and herbs de Provence. Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.

Step 3

Meanwhile, in a soup pot bring water to a boil. Add in 1/2 tbsp salt and the pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.

Step 4

On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the garlic, over medium heat, for 30 seconds. Stir in the artichoke and spinach, and cook, stirring frequently, until the spinach is wilted.

Step 5

While the pot is still on heat, add in the cooked pasta, together with the pasta water and remaining ingredients.

Step 6

Toss to combine for a couple of minutes.

Step 7

Serve immediately and enjoy!