Creamy Bow Ties and Chicken
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 2 servings.
Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has “all the flavor but less fat and it’s cheaper!”
Ingredients
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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2 boneless skinless chicken breast halves (5 ounces each)
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2 bacon strips, diced
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1/2 cup sliced fresh mushrooms
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1 green onion, sliced
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1 garlic clove, minced
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1 cup uncooked bow tie pasta
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1 tablespoon butter
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4 teaspoons all-purpose flour
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1/2 cup half-and-half cream
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2 tablespoons chicken broth
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1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
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1-1/2 teaspoons cream cheese, softened
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1 plum tomato, seeded and diced
Directions
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1.
Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
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2.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside.
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3.
Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted.
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4.
Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
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