Mediterranean Pesto Pasta

• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 2 onions
• 1 clove garlic finely chopped
• 6 ounces marinated artichoke hearts drained and chopped
• 1 package knorr cream of spinach recip mix
• 2 1/2 cups milk
• 1/2 cup water
• 1 1/2 cups grated Parmesan cheese
• 16 ounces rigatoni or large tube pasta, cooked and drained
• 1/4 cup toasted pine nuts optional

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
2. Add shallots into same skillet and cook, stirring occasionally, 2 minutes. Add garlic and cook 30 seconds. Stir in artichokes and Knorr(R) Cream of Spinach recipe mix blended with milk and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer 3 minutes. Stir in cheese until melted, about 1 minute.
3. To serve, arrange chicken over hot rigatoni and top with sauce. Sprinkle with pine nuts.

olive oil, chicken, onions, garlic, knorr cream, milk, water, parmesan cheese, rigatoni, nuts

Taken from www.yummly.com/recipe/Mediterranean-pesto-pasta-304687 (may not work)