Ingredients
8
oz uncooked bowtie pasta (about 3 cups)
1
tablespoon olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2
teaspoon Italian seasoning
1/4
teaspoon salt
1
cup chopped onions
1
small zucchini, cut in half lengthwise and into 1/4-inch slices (about 1 1/2 cups)
2
jars (6 oz each) Progresso™ imported marinated artichoke hearts, drained and chopped
2
cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2
cup heavy whipping cream
1
cup halved cherry tomatoes
1/4
cup sliced kalamata olives
1/2
cup grated Parmesan cheese
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.
