Creamy Herbed Chicken the Editors of Publications International, Ltd.
Creamy Herbed Chicken
Makes 4 servings
|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.
- 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.
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