Pesto Chicken Pasta with Sun Dried Tomatoes and Artichokes

Ingredients (12)

• 2 quarts water
• 2 teaspoons salt
• 12 ounces rigatoni pasta
• 1/2 cup plain Greek yogurt
• 3/4 cup cream
• 1/2 cup basil pesto
• 2 teaspoons cornstarch
• 1/3 cup marinated sun-dried tomatoes
• 1 6.5- ounce jar marinated artichoke hearts
• 1 and 1/2 or 2 cups cooked chicken
• 3-4 cups fresh spinach
• fresh Parmesan