Chicken Bow Tie Pasta

Chicken Bow Tie Pasta

To say I love pasta is a understatement! This is something new to me. I have had several versions of this sort of dish, but I think I like this one the best. The others were too dry, too many onions, not enough chicken, etc. We just had this last night. Its easy to make. You can even make it a few hours before and just reheat it and it's still good, as well as for left overs the next day!

INGREDIENTS:

1. 2 tablespoons Olive Oil.
2. 1 clove minced Garlic.
3. 4 cups Baby Spinach Leaves.
4. 2 cups cooked shredded or cubed Chicken Breast.
5. 1/2 teaspoon Salt.
6. 1/4 teaspoon Black Pepper.
7. About 1 1/2 to 2 cups of Philadelphia Cooking Cream. (I used italian herb flavor because there wasn't a regular flavor. It seems to be tasty so I am going to stick with it.)
8. 1 Box of Bow Tie Pasta.
9. 1 1/2 cups of shredded Mozzarella Cheese, or to your liking.
10. 9x13 inch pan.

DIRECTIONS:

1. Pre-heat oven to 350F.
2. Put oil in a pan the stove to medium. Add the garlic and let it come to a sizzle, then turn the heat down to 3 or 4.
3. Add the spinach. Stir and let cook until the leaves look wilted.
4. Add and stir in the chicken, salt, and pepper.
5. Add the philadelphia cooking cream.
6. Cook the bow tie pasta as it says so on the box.
7. Pour the pasta into the 9x13 pan and mix in the other ingredients.
8. Sprinkle the mozzarella cheese on top of it all and put it in the oven for 20 minutes, or until the cheese is melted.

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