Ingredients

• 10 ounces Philadelphia Sante Fe Blend Cooking Creme
• 3 6 oz. pkgs Southwest seasoned precooked chicken breast strips
• 15 ounces can artichoke hearts in water
• 2 1/4 ounces sliced black olives
• 12 ounces Bow tie pasta

Directions

1. Begin boiling bow tie pasta on stove top until pasta is cooked.
2. Open packages of precooked chicken, cut up into bitesize pieces.
3. In medium saucepan, simmer chicken and contents of cooking creme.
4. Open artichoke hearts, drain, and cut tops off.
5. Place the rest of the artichoke hearts into simmering chicken mixture.
6. Empty most of olives into creme mixture after draining water from can
7. When pasta is finished cooking, strain water from pasta.
8. Remove simmering mixture from stove.
9. Place pasta into center of plate and pour creamed mixture on top. Garnish with a few sliced olives.