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 *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.