Chicken & Sundried Tomato Bowtie Pasta with White Wine
- 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.
- 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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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