Mediterranean Chicken Farfalle

Too busy to cook? Freeze 1/2 of a batch for later use. Thaw in microwave or overnight in the refrigerator.

• 1 14oz box Barilla Plus Farfalle Pasta (bowtie)
• 1 tablespoon olive oil
• 1 medium red bell pepper julienne cut
• 1 16oz bag frozen broccoli, cauliflower, carrot mix
• 1 16oz bag chopped frozen broccoli
• 1 16oz bag frozen spinach
• 1 medium onion chopped
• 1 13.25oz can sliced mushrooms, drained
• 1 25oz jar Bertolini Fire Roasted tomato spaghetti sauce (or use your favorite)
• 1 14.5oz can Hunts Fire Roasted Diced Tomatoes with garlic
• 1 8z bag morning Star Farms Chick'n Strips (or already cooked chicken strips)
• 1 cup water
• 1 tablespoon dill weed
• 1/2 tablespoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon McCormick Perfect Savory Pinch all purpose seasoning (no salt)

Cook pasta according to instructions on box (add no salt or oil). In a wok, or large pan, saute all the vegetables in olive oil on low heat until completely thawed (15-20minutes). Add the spaghetti sauce (use the one cup of water to rinse out the extra sauce in the jar and add to the pan), tomatoes, chicken and seasonings and cook for an additional 20 minutes. Stir occasionally and leave the pan uncovered. Add the pasta to the chicken/vegetable pan and mix over medium heat. Cook another 5 minutes.