Ingredients
1
package (16 oz) bow-tie (farfalle) pasta
1
tablespoon olive oil
6
cloves garlic, finely chopped
2
cups shredded cooked chicken
1
can (14 oz) Progresso™ artichoke hearts, drained, quartered
1
cup Yoplait® plain yogurt (from 32-oz container)
1
cup sour cream
2
to 3 teaspoons grated lemon peel
1
teaspoon white pepper
1/4
cup freshly chopped fresh Italian (flat-leaf) parsley
1/4
cups freshly shredded Parmesan cheese
Preparation
Cook pasta as directed on package. Drain; set aside.
Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper.
Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.
