Ingredients
3 1/4
cups uncooked bow-tie (farfalle) pasta (9 oz)
2
tablespoons olive oil
1
teaspoon finely chopped garlic
2
packages (8 oz each) sliced fresh mushrooms
1
package (6 oz) fresh baby spinach
2
cups shredded cooked chicken
1
jar (16 oz) Alfredo pasta sauce
1
package (3 oz) dry-pack sun-dried tomatoes, thinly sliced
1/2
teaspoon pepper
Shredded Parmesan cheese, if desired
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 7 to 8 minutes, stirring occasionally, until mushrooms are browned and tender. Add spinach; cook 2 minutes or until spinach is wilted. Remove from heat. Stir in cooked pasta, chicken, pasta sauce, tomatoes and pepper. Sprinkle each serving with cheese.
