Print
ShareThis
Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Creamy Herbed Chicken
Yield: Makes 4 servings
Ingredients:
1
package (9 ounces) fresh bow-tie pasta or fusilli*
1
tablespoon vegetable oil
2
boneless skinless chicken breasts, cut into halves, then cut into 1/2-inch strips
1
small red onion, cut into slices
1
package (10 ounces) frozen green peas, thawed and drained
1
yellow or red bell pepper, cut into strips
1/2
cup chicken broth
1
container (8 ounces) soft cream cheese with garlic and herbs
Salt and black pepper
Preparation:
1.
Cook pasta in lightly salted boiling water according to package directions, about 5 minutes; drain.
2.
Meanwhile, heat oil in large skillet or wok over medium-high heat. Add chicken and onion; cook and stir 3 minutes or until chicken is no longer pink in center. Add peas and bell pepper; cook and stir 4 minutes. Reduce heat to medium.
3.
Stir in broth and cream cheese. Cook, stirring constantly, until cream cheese is melted. Combine pasta and chicken mixture in serving bowl; mix lightly. Season with salt and black pepper to taste. Garnish as desired.
This recipe appears in:
Chicken
