Chicken & Bacon Farfalle with Spinach & Mushrooms Recipe

Name: Chicken & Bacon Farfalle with Spinach & Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups (1 L) uncooked whole wheat farfalle (bow tie) pasta (about 300 g); 1 tbsp (15 mL) canola oil; 500 grams boneless, skinless chicken breast, cut into bite sized pieces; 2 cups (500 mL) sliced button or cremini mushrooms; 1 orange pepper, diced; 1 can CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup; 1/3 cup (80 mL) water; 4 cups (1 L) fresh baby spinachleaves; 1/3 cup (80 mL) crumbled, crisply bacon, cooked; 1/4 cup (60 mL) grated Parmesan cheese; 1/4 tsp (1 mL) fresh ground black pepper

Ingredients

4 cups (1 L) uncooked whole wheat farfalle (bow tie) pasta (about 300 g)
1 tbsp (15 mL) canola oil
500 grams boneless, skinless chicken breast, cut into bite sized pieces
2 cups (500 mL) sliced button or cremini mushrooms
1 orange pepper, diced
1 can CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup
1/3 cup (80 mL) water
4 cups (1 L) fresh baby spinachleaves
1/3 cup (80 mL) crumbled, crisply bacon, cooked
1/4 cup (60 mL) grated Parmesan cheese
1/4 tsp (1 mL) fresh ground black pepper

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Cook pasta according to package directions. Drain, set aside and keep warm.
In a large nonstick skillet, heat oil over medium-high. Sauté chicken 3-5 minutes or until starting to brown. Add mushrooms and orange pepper; cook 2-3 minutes, stirring often, or until tender. Reduce heat to medium-low.
Stir in soup and water until smooth. Add spinach. Heat just until bubbling, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes or until spinach is wilted and sauce has thickened slightly.
In a large serving dish, gently combine pasta, sauce, bacon, Parmesan and pepper. Serve immediately, topped with more Parmesan, if desired.

Dinner