Chicken Spinach & Artichoke Pasta Skillet

Ingredients

• 1 Tablespoon olive oil
• 1/4 cup chopped onion (~half an onion)
• 1 teaspoon minced garlic
• 1 lb boneless skinless chicken breasts (chopped into small pieces)
• 1 jar (23.9 oz Bertolli Riserva Marinara)
• 1 cup chicken broth
• 1 jar (6 oz artichoke hearts, roughly chopped)
• 1/4 cup sun dried tomatoes (thinly sliced)
• 1 cup farfelle pasta
• 1.5-2 cups baby spinach (chopped (I just rip mine))
• 1 cup shredded Italian blend cheese
• salt & pepper (to taste)

Instructions

1. Preheat a large skillet over medium high heat. Add in the olive oil and let heat up.
2. Add in the chopped onion and saute until translucent.
3. Add in the minced garlic and stir.
4. Add in the cubed chicken and season with salt & pepper, to taste. Cook through until no longer pink.
5. Stir in the Bertolli Riserva Marinara and chicken broth.
6. Add in the chopped artichoke hearts and sun dried tomatoes.
7. Pour in the bowtie pasta and tuck into the sauce so they noodles are covered. Bring to a boil.
8. Turn heat to low, cover the pan and let simmer 10 minutes
9. Once the noodles are tender, stir in the chopped spinach and let it wilt.
10. Remove from the heat, sprinkle on the cheese, cover, and let melt.
11. Serve immediately.