Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon olive oil
  • 1/4 cup chopped onion (~half an onion)
  • 1 teaspoon minced garlic
  • 1 lb boneless skinless chicken breasts (chopped into small pieces)
  • 1 jar (23.9 oz Bertolli Riserva Marinara)
  • 1 cup chicken broth
  • 1 jar (6 oz artichoke hearts, roughly chopped)
  • 1/4 cup sun dried tomatoes (thinly sliced)
  • 1 cup farfelle pasta
  • 1.5-2 cups baby spinach (chopped (I just rip mine))
  • 1 cup shredded Italian blend cheese
  • salt & pepper (to taste)

Instruction

  • Preheat a large skillet over medium high heat. Add in the olive oil and let heat up.
  • Add in the chopped onion and saute until translucent.
  • Add in the minced garlic and stir.
  • Add in the cubed chicken and season with salt & pepper, to taste. Cook through until no longer pink.
  • Stir in the Bertolli Riserva Marinara and chicken broth.
  • Add in the chopped artichoke hearts and sun dried tomatoes.
  • Pour in the bowtie pasta and tuck into the sauce so they noodles are covered. Bring to a boil.
  • Turn heat to low, cover the pan and let simmer 10 minutes
  • Once the noodles are tender, stir in the chopped spinach and let it wilt.
  • Remove from the heat, sprinkle on the cheese, cover, and let melt.
  • Serve immediately.