Tuesday, September 13, 2011

Chicken and Bow Tie Pasta

I'm not really sure where I stumbled across this recipe, but I did so about a year ago.  In that time I have made it numerous times and my husband frequently requests it.  I absolutely love the smell of bell peppers while they're cooking which makes this recipe a delight to make.  The only downside is the time it takes to slice up the veggies and mince the garlic.  Make dinner prep go by faster by pre-slicing everything the morning or day before making the recipe.

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  • 1 lb. (2 breasts) boneless, skinless chicken breasts
  • 12 oz. farfalle pasta (bow tie)
  • 1 (14 oz) can of chicken broth (for creamier and richer sauce use the 10.5 oz can)
  • 1 head broccoli, cut into florets
  • 1 medium red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 (8 oz) containers of chive & onion cream cheese
  • ¼ cup grated Parmesan Cheese

1. Cube the chicken in small bite sized pieces and cook in a large non-stick skillet until no longer pink and juices run clear.  Set aside.
2. Boil water in a medium pot of lightly salted water.  Add pasta, and cook for 8-10 minutes, or until done; drain.
3.  Meanwhile, in the skillet used for the chicken, combine chicken broth, red bell pepper, garlic, broccoli, and salt and pepper.  Cover, and simmer for 8-10 minutes, or until broccoli is crisp-tender.
4. Stir in cream cheese until smooth.  Mix in chicken and pasta until evenly coated.  Garnish with Parmesan Cheese.

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