Monday, December 31, 2012

Creamy farfalle w/ chicken

My original plan for this first post got blown to bits when I realized I lacked one of the most important ingredients of the recipe.....
So, I decided to post a different recipe. I came up with this particular concoction after seeing a recipe in a magazine and tweaking it to make it my own.

What you need:
3 cups of the pasta of your choice (im using bow-tie but other short pastas like penne,and rigatoni work best but any kind is fine), uncooked

4 cups of steamed asparagus chopped in bite size pieces (steamed broccoli florets would be fine too)

2 cups of KRAFT Italian Roasted Red Pepper Dressing

4 small boneless skinless chicken breast halves (or 2 large ones)

1 & 1/2 cups tomato sauce (i make my own but a jared sauce is fine)
4 oz. (1/2 a brick) of cream cheese (any brand is fine)
1/4 cup Grated Parmesan Cheese (optional)

Make It:
-Cook pasta. It's not hard but theres directions on the box if you get lost.
-While the pasta is cooking, heat dressing in large skillet (preferably one of the nonstick variety) on medium-high heat.
-Add the chicken and cook for about 5 min. on each side or until chicken is cooked completely.

-When the pasta is done, drain pasta & set aside.

-Add pasta sauce and cream cheese to chicken & dressing in the skillet;
-cook on medium-low heat 2 to 3 min. or until cream cheese & pasta sauce are completely mixed and chicken is coated with sauce, stir occasionally to remove any clumps of cream cheese that may be remaining.

-Remove chicken from skillet and set aside on a cutting board.
-Add pasta & asparagus to the sauce mixture & mix well.
-Transfer pasta & asparagus mixture to individual serving bowls.

-Cut chicken crosswise into 1/4 inch or so thick slices; place chicken over pasta mixture. -Sprinkle evenly with Parmesan.
This is one of our favorite meals in our home, I hope it will be one of your favorites too.
Let me know if you like it!