1 9oz. pkg. fresh bow tie pasta or fusilli
1 tbsp. olive oil
4 boneless, skinless chicken breast halves, cut into ½” strips
1 small red onion
1 10oz. pkg. frozen green peas, thawed, drained
1 yellow or red bell pepper, cut into strips
½ cup chicken broth
1 8oz. container soft cream cheese with garlic and herbs
Cook pasta in lightly salted boiling water according to package directions,
5 minutes; drain.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and
onion; stir-fry 3 minutes or until chicken is no longer pink in center.
Add peas and yellow pepper; stir-fry 4 minutes. Reduce heat to medium.
Stir in broth and cream cheese. Cook, stirring constantly until cream
cheese is melted.
Combine pasta and chicken mixture in serving bowl; mix lightly. Season with
salt to taste. Garnish as desired.
Makes 4 servings
No comments:
Post a Comment