Chicken Fusilli with Spinach and Artichokes
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1/2 bag(s)fusilli pasta
1/2 bag(s)fresh baby spinach
3 clovegarlic (crushed)
3/4 csun-dried tomatoes (chopped)
1 can(s)cream of shicken soup
1 can(s)swanson premium white chunk chicken
4 Tbspbasil pesto
3 slicecherry peppers (sliced in oil and chopped up)
1/2 cgreen olives
How to Make Chicken Fusilli with Spinach and Artichokes
- Cook the fusilli according to the package directions. Drain in a colander, reserve 1 cup of the cooking liquid and set aside.
- In a large pan, combine the garlic, sun-dried tomatoes, soup, chicken chunks, pesto, cherry peppers, artichokes and green olives. Cook together until the mixture starts to boil. Stir in the baby spinach and the reserved cooking water. Cover the pan, lower the heat and let simmer for about 10 minutes.
- Mix the cooked Fusilli pasta into the pan and mix well. Cover pan and let sit for about another 10 minutes for the flavors to merge.
- Serve with shredded Parmesan Cheese on the top and a side salad.