Weeknight Chicken and Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âI came up with this dish to use up leftover chicken one night when I unexpectedly had to feed a crowd. It was such a success that I make a variation of it almost weekly. Nancy Brown - Dahinda, Illinois Ingredients:
2 cups uncooked whole wheat bow tie pasta |
1 small onion, chopped |
1 small sweet red pepper, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
1-1/2 cups cubed cooked chicken breast |
1/2 cup reduced-fat sour cream |
1/4 cup fat-free milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried thyme |
2 tablespoons shredded parmesan cheese |
2 teaspoons minced chives |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.
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