1 to 1 1/2poundsH-E-B All Natural Boneless, Skinless Chicken Breasts,
1boxLa Piana Farfalle pasta,
3 to 4TablespoonsOttavio Private Reserve Extra Virgin Olive Oil, divided use,
1jarTexas Two-Step Green Chili Stew Mix,
1jarHarvest Moon Artichoke Hearts plus 1 jar Sliced Mushrooms, drained,
1/2cupshredded H-E-B Italian-blend cheese,
1/2bunchgreen onions including tops, chopped (about 1/2 cup),
1Cook pasta in boiling water according to package directions. Drain well; return to cooking pot and toss pasta with 2 tablespoons olive oil. Set aside.
2 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.
3 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