| This recipe is liked by 0 person(s). |
Chicken & Bacon Farfalle with Spinach & Mushrooms
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep Time: 10 min Cook Time: 20 min Ingredients | |
| 2½ cups (600 mL) | uncooked whole wheat farfalle, (bowtie pasta) |
| 1/2 tbsp (7 mL) | canola oil |
| 4 (1 lb/500 g) | boneless, skinless chicken breasts cut into chunks |
| 1 pkg (8 oz/227 g) | baby bella, (crimini) mushrooms |
| 1 cup (250 mL) | orange pepper chunks |
| 4 cups (1L) | packed, fresh baby spinach leaves |
| 1 can (10 oz /284 mL) CAMPBELL'S® Condensed Cream of Mushroom and Garlic Soup | |
| 1/3 (75 mL) cup | water |
| 1/3 cup (75 mL) | crumbled, crisply cooked bacon |
| 1/4 tsp (1 mL) | freshly ground black pepper |
Directions
1. Cook farfalle according to package directions, omitting salt. Drain and set aside, keeping warm.
2. Brown chicken well in heated oil in large non-stick skillet at medium-high heat. Add mushrooms and orange pepper. Cook for 3 minutes, stirring often. Reduce heat to medium-low.
3. Stir in soup and water, then spinach. Heat just until bubbling, stirring occasionally. Reduce heat to low and simmer for 2 minutes.
4. Combine gently with farfalle, bacon and black pepper in serving dish. Serve immediately.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.