MEDITERRANEAN PESTO PASTA

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SERVES 4

PREP TIME: 20 Minute(s)

COOK TIME: 18 Minute(s)

INGREDIENTS

2 Tbsp. 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)

PREPARATION

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.

Add shallots into same skillet and cook, stirring occasionally, 2 minutes. Add garlic and cook 30 seconds. Stir in artichokes and Knorr® Cream of Spinach 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.

To serve, arrange chicken over hot rigatoni and top with sauce. Sprinkle with pine nuts.