Chicken & Sundried Tomatoe Bowtie Pasta with White Wine

By KimChi381

Chunks of chicken and pasta are studded with spinach and sundried tomatoes, which makes this dish full of flavour and easy enough for a weeknight meal.

Ingredients

• 1 tbsp Western Family Canola Oil
• 12 oz boneless, skinless chicken breasts, cut into bite size chunks
• 1 can (10oz) Campbell's Condensed Low Fat Cream of Chicken Soup
• 1 cup Longo's spring water
• 3/4 cup white wine
• 2 cups dry whole wheat farfalle pasta
• 1/4 cup chopped sundried tomatoes
• 3 cloves garlic, minced
• 1 tbsp chopped Longo's fresh thyme
• 2 cups coarsely chopped Longo's fresh baby spinach

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. In a large nonstick skillet, heat oil over medium high heat and brown chicken all over. Stir in soup, water and wine until combined. Add pasta, sundried tomatoes, garlic and thyme and stir to combine. Bring to a boil. Cover and simmer for about 15 mins or until pasta is tender but firm.

2. Uncover and cook, stirring occasionally for 5 mins or until sauce is thickened. Stir in spinach and cook for about 2 mins or until wilted.