TLC Cooking "Creamy Herbed Chicken"

Creamy Herbed Chicken

Creamy Herbed Chicken

YIELD Makes 4 servings
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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

*Substitute dried bow-tie pasta or fusilli for fresh pasta. Cooking time will be longer; follow package directions.

PREPARATION:

Cook pasta in lightly salted boiling water according to package directions, about 5 minutes; drain.
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.
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

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