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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Bow ties are back in style and back on a heart-healthy menu. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it idea for healthy cooking. Ingredients:
4 cups uncooked multigrain bow tie pasta |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
1/2 cup white wine or reduced-sodium chicken broth |
4 ounces fat-free cream cheese, cubed |
2 tablespoons cornstarch |
2 cups whole milk |
2 cups cubed cooked chicken breast |
1/2 cup grated parmigiano-reggiano cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/4 teaspoon pepper |
1/8 teaspoon salt |
additional grated parmigiano-reggiano cheese, optional |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
2. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
3. Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired. Yield: 6 servings.
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