Submitted by Cathy McGavic, Shelby Electric Cooperative
Chicken and Spinach Pasta
- 1/4 c. oil-packed sun dried tomato halves
- 2-1/2 c. hot cooked bowtie pasta
- 1 c. cubed roasted, skinless, boneless chicken breast (about 1)
- 1/2 c. light Caesar dressing
- 1/4 cup or more grated Parmesan cheese
- 1-10 oz pkg. fresh leaf spinach
- Drain tomatoes in colander over bowl, reserving 1 T. of the oil.
- Combine tomatoes, oil and pasta.
- Add rest of ingredients and toss well. Serve.