I want to find a recipe for ';Bertolli chicken florentine farfalle'; I need to use less salt!?

Chicken Farfalle Florentine





Ingredients:


4 skinless boneless chicken breast


2 boxes of Farfalle (Bow-tie) pasta


2 oz. Extra Virgin Olive Oil


1 teaspoon soy sauce


1teaspoon worechesrshire sauce


1/2 green bell pepper, diced


1/2 red bell pepper, diced


1 bunch fresh spinach


1/2 oz. chicken stock


3 sundried tomatoes packed in oil, chopped fine


2 cloves garlic, finely minced


1 yellow onion, finely chopped


1 16 oz. package vegetable cream cheese


Dash of black pepper


1/3 cup milk


1 jar of Ragu Parmesan Garlic sauce


Parmesean cheese ( use as desired)





Prep:


Coat chicken breasts with soy %26amp; worchestshire sauces. Saute over medium heat in olive oil until golden brown and set aside. Prepare pasta according to package. In the pan used for sauteing chicken, deglaze pan with chicken stock be sure to use a rubber spatula to get all the spices and scrapings to make a wondeful flavorful sauce. Add chopped tomatoes, bell peppers, garlic and onions. Saute until tender and onions are translucent. Add spinach allow it to wilt . Add cream cheese, mixture will be thick. Add Parmesan garlic sauce and 1/3 cup of milk . Fold chicken into the sauce add a dash of pepper. Ladle sauce over pasta, garnish with grated Parmesan and Parsley.