Ingredients
1
tablespoon olive oil
1
package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
3 1/2
cups Progresso™ reduced sodium chicken broth (from 32-oz container)
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
Preparation
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.
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.
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.
Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.
