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Ingredients
  • 4 cups chicken broth
  • 1 (16 oz) package rigatoni, penne or bowtie pasta
  • 1 (14 oz) can whole artichokes, drained and chopped
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (15 oz) jar Bertolli creamy basil alfredo sauce
  • 3 cloves of garlic, minced
  • 2 to 3 cups chopped spinach
  • Optional: 2 cups chopped, cooked chicken
  • ½ cup crumbled bacon (packaged or cooked and crumbled)
  • Parmesan cheese, for serving
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