INGREDIENTS
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1 pound boneless, skinless chicken breasts, cubed
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8 ounces whole wheat farfalle pasta
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32 ounces chicken stock
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2 tablespoons Neufchâtel cheese or reduced fat cream cheese
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10 ounces baby spinach
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10 ounce jar quartered, marinated artichoke hearts, drained
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1/4 cup grated parmesan cheese