8
oz uncooked farfalle (bow-tie) pasta (about 3 cups)
4
oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2
cup refrigerated basil pesto (from 7-oz container)
1
package (8 oz) fresh spinach, coarsely chopped
1/4
cup chopped fresh basil leaves
2
tablespoons shredded Parmesan cheese
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Steps
1
In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
2
Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
3
Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
4
Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.
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A sprinkle of crushed red pepper adds a nice finish and a bit of heat to this dish.
We like the fresh flavor of refrigerated basil pesto, which is sold in the refrigerated aisle of the grocery store.
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