1 tbsp olive oil
12 oz boneless skinless chicken breasts
1 can low sodium cream of mushroom soup
1 cup water
¾ cup white wine (optional)
2 cups whole wheat farfalle bowtie pasta
¼ cup chopped sun-dried tomatoes
4 cloves minced garlic
½ diced onion
1 tbsp chopped fresh thyme
2 tbsp chopped fresh basil
2 cups fresh baby spinach (stems cut off)
Salt and Pepper to taste
-heat oil over medium heat and add garlic and onion. Sauté until the onion is almost clear.
-add chicken and brown all over.
-while you are waiting for the chicken to be ready, start boiling your pasta (make sure you don’t over cook it!)
-to chicken, add soup, water and wine (optional) until combined.
-add pasta, sundried tomatoes, thyme, basil and stir to combine.
-bring to boil.
-cover and simmer for about 10 minutes or until pasta is tender but firm.
-uncover and stir in spinach.
-stir until sauce is thickened or until the spinach is wilted, add salt and pepper to taste.
-garnish with some more fresh basil and thyme and fresh-ground pepper…