The first thing that comes to mind with spaghetti is comfort food.  I like to a pull a freshly baked garlic herbed cheese bread out of the oven and then pour myself a tall glass of my favorite cabernet.  It’s like I can already taste it all as I write this.  I love to mix spaghetti recipes up because I’m not that big of a fan of marinara sauce.

GASP!

It’s the truth. When I was younger my parents would make spaghetti along with the bread and I would ask for mine plain with butter on top.  What kind of kid was I?!?  I like marinara now, but it doesn’t seem to be my first go to choice.

A week ago I received some product samples from La Terra Fina.  This was actually my first time to hear about this company and who could turn down a shipment of dips and spreads.  Not this gal.  The day we received the package my husband was the first to actually dive into the dips.  His words, “This is pretty darn good and even better when heated.”  Out came the chips and we munched on this dip before dinner.

I wanted to incorporate the dip into a satisfying comfort dish.  Dips in my mind are pretty high up on my list of comfort foods.  I had just finished restyling my good chicken spaghetti casserole recipe and decided why not pair spaghetti with dip.  Something that would be easy to throw together on a night where you want to spend more time entertaining and clinking glasses instead of in the kitchen.  This recipe from start to finish took about 15 minutes and it was out of this world.  Friends and family would have no idea that it was so easy.

La Terra Fina has a great list of dips and spreads and even includes a couple using greek yogurt.  They are all natural, gluten free and trans fat free.  Major plus in my book.  We really enjoyed the artichoke and jalapeño dip and I can’t wait to stuff some jalapeños or chicken with it.  Check out their site to see where you can purchase these fabulous spreads.

ENJOY ~ Meagan

Yield: 4 servings

Spinach artichoke parmesan spaghetti

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Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 12 ounce box whole grain spaghetti
• 10 ounce container spinach artichoke parmesan dip (preferably La Terra Fina)
• 1 cup rotisserie diced chicken
• 1 teaspoon olive oil
• 1/4 cup shredded parmesan cheese
• salt and pepper to taste

Instructions

1. Bring water and salt to a boil in a large pot.  Cook spaghetti according to package instructions.  Drain the spaghetti and place back in pot.
2. Add the spinach and artichoke dip, chicken and olive oil.  Mix until well combined.
3. Plate and top with salt, pepper and parmesan cheese.

Disclosure: This is a sponsored post for La Terra Fina and I was provided product to sample for recipe development.  All opinions are my own and I appreciate your support on these paid posts.