| 1 box | BARILLA Farfalle |
| 1 pound | boneless skinless chicken breast halves, cut into bite-sized chunks |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper, divided |
| 3 tablespoon | extra virgin olive oil |
| 1 small | onion, chopped |
| 1 cup | chopped red pepper |
| 2 cloves | garlic, minced |
| 1 cup | chicken broth |
| 1/2 pounds | spinach, rinsed and chopped |
| 2 tablespoons | chopped parsley |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |
SPRINKLE chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic: cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through.
COOK Farfalle according to package directions; drain and return to pot.
ADD chicken mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley. Makes 4 to 6 servings
Substitute 2 small shallots for onion.