Creamy Chicken Farfalle

  

I made this for supper tonight and it was so good I just had to share it with you. When I say it was good what I mean to say is amazing. So enough with the gushing already let’s talk about the recipe.

Farfalle or Bowtie Pasta (according to my internet research) is best when used with light cream sauces or dishes with vegetables. When served cold it is excellent in pasta salads. Plus I think it just looks fancy. Fancy is always better than ordinary.



 

Recipe

What You’ll Need

1 16 oz. package of Bow Tie Pasta

3 cups of cooked chopped or shredded chicken (In a hurry? Try using a rotisserie chicken from the deli section of your local grocery store.)

1 red bell pepper diced

½ cup green onion chopped

2 cloves garlic minced or 1 teaspoon garlic powder

1 tablespoon olive oil

2 cans of cream of chicken soup (1o oz. give or take)

1 10 oz. bag of frozen green peas

1 ½ cups milk

2/3 cup grated Parmesan Cheese

½ cup Cheddar Cheese

Salt and pepper to taste

Putting It All Together       

Cook pasta according to directions on package

In a large pot warm olive oil over medium heat

Add red pepper, onion, and minced garlic to pot cook until tender (if using garlic powder set aside until next step)

Next add soup, peas, milk, (garlic powder), salt and pepper to the pot and bring to a boil

Reduce heat and allow simmer, uncovered, for 1-2 minutes or until heated through

Add chicken into pot and stir in cheese

Add in prepared pasta and toss in sauce

Simmer for five minutes stirring occasionally

I sprinkled a little cheese on top and served with fresh garlic bread.

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Happy Cooking Y’all!

Susanne

Looking for more great recipes? 

Rotel Chicken Pasta

Chicken and Mushroom Risotto

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