1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 Tbsp. olive oil
1 box (8 oz.) frozen artichoke hearts, thawed and chopped
1 1/2 cups water
1/2 cup milk
1 package Knorr® Italian Sides™ - Creamy Garlic Shells
1 1/2 ounces cream cheese, at room temperature
1 package (5 oz.) baby spinach leaves
2 Tbsp. chopped sun-dried tomatoes packed in oil
SEASON chicken, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 6 minutes. Remove and set aside.
ADD artichoke hearts to same skillet and cook, stirring occasionally, until browned, about 4 minutes. Remove and set aside.
STIR water, milk, Knorr® Italian Sides™ - Creamy Garlic Shells and cream cheese into same skillet and bring to a boil. Cover; reduce heat and cook, stirring occasionally, 11 minutes or until pasta is tender. Stir in spinach, chicken, artichoke hearts and sun-dried tomatoes. Cover and let stand 2 minutes. Serve, if desired with grated Parmesan cheese; now it's delicious. Dig in!