12 oz. Box Bow Tie Pasta
12.5 oz. Can White Premium Chunk Chicken Breast
7.5 oz. Quartered Marinated Artichoke Hearts
2 Cans 14.5 oz. Prego Alfredo Sauce Roasted Garlic Parmesan
7.3 oz. Box New York Hand Tied Garlic Knots
Preheat the oven for the garlic knots. Once the oven is preheated prepare the meal. Drain the canned chicken and set aside in a bowl. Drain the artichokes and add to chicken. Boil pasta according to box directions while stirring occasionally. In a separate pan add 1 can of alfredo sauce, chicken, and artichokes together while stirring on medium heat. Once the sauce mix is warmed throughout add 1/2 can of alfredo sauce and keep on medium to low heat while stirring occasionally. Put the bread into the oven. Drain the pasta when it is done cooking. Put the pasta back into the pan and off of the heat and add the pasta sauce. Stir the mixture together. Take the bread out of the oven when it is done. Serve the pasta with the garlic knots.