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MEDITERRANEAN PESTO PASTA




Source of Recipe


knorr






List of Ingredients



• 2 Tbsp. Bertolli® Classico™ Olive Oil
  
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  
• 2 medium shallots, finely chopped or 1/4 cup finely chopped onion
  
• 1 clove garlic, finely chopped
  
• 1 jar (6 oz.) marinated artichoke hearts, drained and chopped
  
• 1 package Knorr® Recipe Classics™ Cream of Spinach Soup, Dip and Recipe Mix
  
• 2-1/2 cups milk
  
• 1/2 cup water
  
• 1-1/2 cups grated Parmesan cheese
  
• 1 box (16 oz.) rigatoni or large tube pasta, cooked and drained
  
• 1/4 cup toasted pine nuts (optional)
  






Instructions



1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
   
   
2. In same skillet, add shallots and cook, stirring occasionally, 2 minutes. Add garlic and cook 30 seconds. Stir in artichokes and Knorr® Recipe Classics™ Cream of Spinach Soup, Dip and Recipe Mix blended with milk and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 3 minutes. Stir in cheese until melted, about 1 minute.
   
   
   
3. To serve, arrange chicken over hot rigatoni and top with sauce. Sprinkle with pine nuts.
   






Final Comments


Serves: 4