Cheesy Bow Tie Pasta
This is a super easy and quick dish that tastes as good as it looks. Frozen spinanch and artichoke dip with chicken, roasted red peppers, and kalamata olives. Mediterranean flavors that marry so well.
Ingredients
- 2 (10-ounce) packages Frozen Spinach and Artichoke Dip Birds Eye Frozen Spinach and Artichoke Dip
- 9 ounces Farfalle Pasta Barilla
- 12 ounces Cooked Chicken Tyson Oven Roasted Diced Chicken Breast, thawed
- 6 ounces Roasted Red Peppers Botticelli Fire Roasted Sweet Red Peppers, chopped
- 16 Kalamata Olives Gaea Organic Pitted Kalamata Olives, cut in half
- ¼ teaspoon Black Pepper
Instructions
- Heat spinach and artichoke dip according to package directions.
- Meanwhile, in a Dutch oven, cook the pasta al dente omitting salt or oil. Drain, reserving ½ cup of pasta water. Return to pot.
- Stir in chicken, cheese dip, pepper, olives, and black pepper. Heat over medium-low heat and stir in the pasta water until creamy. Simmer for about 5 minutes, or until heated through.
Nutrition Facts
Cheesy Bow Tie Pasta
Amount per Serving
Calories
394
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
58
mg
19
%
Sodium
743
mg
32
%
Carbohydrates
43
g
17
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
24
g
48
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetable = .5 serving, Fat = 1 serving
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