Bird's Chicken and Bow Ties in Cheese Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Always a crowd pleaser, and kid pleaser too! And yes, another Shanna's favorite. (My daughter loves my cooking) :) Ingredients:
8 ounces bow tie pasta |
1 tablespoon olive oil |
1 boneless skinless chicken breast, cut into 1 cubes |
1 cup heavy cream |
1/2 cup chicken broth |
1 teaspoon thyme, chopped |
1/4 teaspoon crushed red pepper flakes |
6 ounces neufchatel cheese, softened or 6 ounces cream cheese |
6 ounces feta cheese, crumbled |
1 green onion, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup peas, cooked (you can sub with broccoli or cut up asaragus also) |
Directions:
1. Cook Pasta according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; Add chicken and saute', stirring occasionally, until just browned (about 4 minutes). Remove the chicken from pan; set aside.
2. In same skillet, over medium high heat, bring next 4 ingredients to a boil. Reduce heat and simmer until reduced to about 1 cup (about 5 minutes).
3. Reduce heat to medium and stir in cheeses until incorporated and melted. Add reserved chicken and cook until no longer pink in center, about 5 minutes.
4. Remove from heat and stir in green onion, salt and pepper, and peas. Toss gently in a large serving bowl with the drained pasta and serve.
5. VARIATION: Pour mixture evenly into casserole dish, top lightly with bread crumbs and heat 15 minutes at 350°F.
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