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Chicken & Sundried Tomato Bowtie Pasta with White Wine
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Prep Time: 15 min Cook Time: 35 min Ingredients | |
1 tbsp (15mL) | canola oil |
¾ lb (375g) | boneless, skinless chicken breasts, cut into chunks |
1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
¾ cup (175mL) | white wine |
1 cup (250mL) | water |
2 cups (500mL) | dry whole wheat farfalle, (bowtie) pasta |
¼ cup (60mL) | chopped dry sun-dried tomato |
3 cloves | garlic, chopped |
1 tbsp (15mL) | chopped fresh thyme leaves |
2 cups (500mL) | coarsely chopped fresh spinach |
Directions
1. Brown chicken well in heated oil in large non-stick skillet at medium-high heat.
2. Add all remaining ingredients except spinach. Stir well and heat to a boil. Reduce heat to low and simmer until pasta is cooked – about 25 minutes, stirring occasionally. Turn off heat.
3. Stir in spinach and allow to stand 2 minutes before serving.
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