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Chicken & Sundried Tomato Bowtie Pasta with White Wine Recipe
Ingredients
- 1 tbsp (15 mL) canola oil
- 3/4 lb (340 g) boneless, skinless chicken breasts, cut into chunks
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 3/4 cup (185 mL) white wine
- 1 cup (250 mL) water
- 2 cups (500 mL) uncooked whole wheat farfalle (bow tie) pasta
- 1/4 cup (60 mL) chopped dry sun-dried tomatoes
- 3 cloves garlic, chopped
- 1 tbsp (15 mL) chopped fresh thyme leaves
- 2 cups (500 mL) coarsely chopped fresh spinach
| PREP TIME 15m |
COOK TIME 35m |
TOTAL TIME 50m |
YIELD 4 servings |
|---|
Instructions
- Brown chicken well in heated oil in large non-stick skillet at medium-high heat.
- 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.
- Stir in spinach and allow to stand 2 minutes before serving.
Recipe tips
- If there is a winery in your region,stop by and choose a not-too-sweet white wine for this dish – each individual wine contributes a distinct flavour to the sauce.
- Fresh beet tops,Swiss chard or collard greens - so plentiful at harvest time – are a handy substitute for the spinach. Just add the same amount of one of these greens - a few minutes earlier in the cooking time to make sure they are tender.
A recipe from campbells
2018-02-21
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