Parmesan Chicken Pasta
- 8 ounces uncooked penne pasta
- 1 cup cubed fully cooked ham
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 3/4 pound cooked chicken breast, cut into strips
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
- 1/4 cup chopped seeded plum tomato
- 1 jar (15 ounces) Alfredo sauce
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
- Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.
penne pasta, garlic, olive oil, chicken, spinach, hearts, tomato, alfredo sauce, milk, parmesan cheese
Taken from www.tasteofhome.com/recipes/parmesan-chicken-pasta/ (may not work)