One-pot chicken ziti with artichokes and spinach

Ingredients

• 4 cups water
• 2 cans (12 oz each) evaporated milk
• 1 teaspoon salt
• 2 cloves garlic, finely chopped
• 1 package (16 oz) uncooked ziti pasta
• 2 teaspoons cornstarch
• 2 cups shredded deli rotisserie chicken
• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1½ cups shredded Parmesan cheese
• 2 medium lemon juice (about ⅔ cup)
• 2 tablespoons butter
• 4 cups baby spinach (5-oz package)
• ½ teaspoon pepper, if desired

1. In Dutch oven or saucepan, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to a simmer over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
2. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmer, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
3. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving ¼ cup for serving, if desired) and butter; stir again.
4. Add spinach, and stir until wilted. Serve with reserved cheese and pepper.