Page 41 - SCMHCC Holiday Favorites Cookbook

SUN DRIED TOMATO BOW TIE PASTA

From the Kitchen of Chelsea Nguyen

Ingredients:

4 chicken breasts
1 box bow tie pasta

1 jar sundried tomatoes,
chopped

1 jar artichokes, drained
2 small cans mushrooms,
drained

Salt, to taste
Pepper, to taste

Italian seasoning, to taste
1-2 cans Prego Roasted Garlic
Parmesan sauce

Directions:

Use shears to cut chicken breasts into pieces
Heat a skillet over medium heat with oil
Add chicken to skillet and season with salt, pepper, and Italian seasoning

Cook until chicken is cooked through, add tomatoes, artichokes, and mushrooms to
combine until warm, and set aside

Fill a pot with water, salt, and set over med-high heat
When water boils, add pasta and cook according to package directions

Drain pasta and add pasta sauce
Add chicken, tomatoes, artichokes, and mushrooms to pasta

Mix to combine and serve