Green Chili Pasta With Chicken
1 to 1 1/2 pounds H-E-B All Natural Boneless, Skinless Chicken Breasts
1 box La Piana Farfalle pasta
3 to 4 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil, divided use
1 jar Texas Two-Step Green Chili Stew Mix
1 jar Harvest Moon Artichoke Hearts plus 1 jar Sliced Mushrooms, drained
1/2 cup shredded H-E-B Italian-blend cheese
1/2 bunch green onions including tops, chopped (about 1/2 cup)
Cook pasta in boiling water according to package directions. Drain well; return to cookin
g pot and toss pasta with 2 tablespoons olive oil. Set aside.
Meanwhile, cut chicken into bite-size pieces. Heat a large skillet over Medium-High heat
3 minutes; heat 1 tablespoon oil in skillet. Cook chicken in skillet 5 to 7 minutes in 2
batches, if necessary, to prevent over-crowding (add more oil to skillet between batches)
. Pour stew into skillet with chicken; scrape bottom of pan to loosen browned bits.
Toss chicken mixture with pasta; stir in artichokes and mushrooms. Heat thoroughly and
season to taste. Stir in cheese. Garnish with onions; serve.
No Nutritional Information Available