Artichokes and spinach are blended with the distinct flavor of Romano cheese and then stirred into al dente pasta and perfectly browned chicken to create a delicious and effortless pasta dish.
Prep Time: 5 minutes
Total Time: 20 minutes
1 lb. Bow tie pasta
2 Tbs. Olive oil
2 lbs. Chicken breasts, diced into bite size pieces
1 1/2 jars Robert Rothschild Farm Artichoke Spinach Dip
Parmesan cheese, grated, for garnish (optional)
Cook pasta to al dente according to package directions. Meanwhile, heat olive oil in large skillet over medium heat. Season chicken with salt and pepper and add to skillet, browning on all sides until cooked through. Stir in Artichoke Spinach Dip. Add cooked pasta to skillet and gently stir to combine. If sauce is too thick, add a few tablespoons of pasta water to reach desired consistency. If desired, serve topped with grated Parmesan cheese.
Recipe created by Melanie Bauer at, melaniemakes.com.