This was a recipe that came out of me not wanting to brave below freezing temperatures to go to the store! It turned out nice though Kirk was right – a couple slices of crumbled bacon would have been a stellar addition. Next time I will add that 🙂 It makes a lot, plenty for us 3 and Kirk and I have plenty left over for a hearty lunch tomorrow.
Creamy Chicken Pasta Primavera
1 lb small farfalle pasta (bow ties)
1/4 cup light Italian dressing
1 cup baby carrots, chopped small
1 12-ounce jar roasted red pepper, drained and rinsed, patted dry and chopped
2 cups frozen green peas, thawed
1 12 to 13-ounce can chicken breast, drained
2 cups lower sodium chicken broth
8-ounces lower fat cream cheese
3/4 cup grated Parmesan cheese
2 Tbsp chopped chives
Fresh ground black pepper to taste
Bring a large pot of water to a boil and cook the pasta for time on package.
Meanwhile in a large non stick skillet over medium heat, add the dressing and carrots. Cover and cook for 10 minutes, shaking the pan often. Add in the bell pepper, peas and chicken and heat through covered. Add in the chicken broth, turn the heat up to high and bring to a boil. Reduce heat to medium and stir in the cream cheese till blended, then the Parmesan cheese. Turn down to low and stir often for a couple minutes, the sauce will thicken.
Drain the pasta quickly and toss into the sauce, stirring well to combine. Sprinkle in the chives and plenty of black pepper to taste.
Turn off the heat and cover, let sit for a couple minutes to meld the flavors.